Ingredients with Measurements:
- 1 lb. of boneless chicken thighs, cut into bite-sized pieces
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tbsp. of ginger, grated
- 1 tbsp. of vegetable oil
- 1 tbsp. of curry powder
- 1 tsp. of turmeric
- 1 tsp. of cumin
- 1 tsp. of coriander
- 1 tsp. of salt
- 1 can of coconut milk
- 1 cup of chicken broth
- 1 tbsp. of fish sauce
- 1 tbsp. of lime juice
- 1 tbsp. of brown sugar
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1/4 cup of fresh cilantro, chopped
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the onion, garlic, and ginger and sauté for 2-3 minutes until the onion is translucent.
2. Add the chicken to the pot and cook for 5-7 minutes until browned on all sides.
3. Add the curry powder, turmeric, cumin, coriander, and salt to the pot and stir to coat the chicken and vegetables.
4. Pour in the coconut milk, chicken broth, fish sauce, lime juice, and brown sugar. Stir to combine.
5. Add the sliced bell peppers to the pot and bring the curry to a simmer.
6. Reduce the heat to low and let the curry simmer for 20-25 minutes until the chicken is cooked through and the sauce has thickened.
7. Stir in the fresh cilantro and serve hot with rice or naan bread.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 320
Fat: 20g
Carbohydrates: 10g
Protein: 25g
Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp
- Vegetable oil can be substituted with coconut oil or olive oil
- Chicken broth can be substituted with vegetable broth or water
- Fish sauce can be substituted with soy sauce or Worcestershire sauce
- Brown sugar can be substituted with honey or maple syrup
Variations:
- Add diced potatoes or sweet potatoes to the curry for extra texture and flavor
- Use different types of bell peppers or add other vegetables such as zucchini or eggplant
- Add a can of drained chickpeas for extra protein and fiber
Tips and tricks:
- Use a sharp knife to cut the chicken into bite-sized pieces for even cooking
- Toast the spices in the pot before adding the chicken and vegetables for extra flavor
- Taste the curry and adjust the seasoning as needed before serving
- Garnish with additional fresh cilantro or sliced green onions for a pop of color and flavor
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the curry in a large bowl or on a platter with rice or naan bread on the side. Garnish with fresh cilantro or sliced green onions.
Garnishes:
Fresh cilantro, sliced green onions, lime wedges
Pairings:
- Serve with steamed rice or naan bread
- Pair with a crisp green salad or roasted vegetables
Suggested side dishes:
- Cucumber raita
- Mango chutney
- Garlic naan bread
Troubleshooting advice:
- If the curry is too thick, add more chicken broth or water to thin it out
- If the curry is too thin, let it simmer for a few more minutes to thicken the sauce
- Adjust the seasoning as needed to suit your taste preferences
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat
- Store leftovers in the refrigerator within 2 hours of cooking
- Reheat leftovers to an internal temperature of 165°F before eating
Food history:
Gajami Shikhae Curry is a traditional South Asian dish that originated in India. It is a flavorful and aromatic curry that is typically made with chicken, vegetables, and a blend of spices.
Flavor profiles:
This curry is rich and creamy with a blend of warm spices and a hint of sweetness from the brown sugar. The bell peppers add a fresh crunch and a pop of color to the dish.
Serving suggestions:
Serve this curry as a main dish with rice or naan bread, or as a side dish with other Indian-inspired dishes. It pairs well with a variety of flavors and textures.
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Region: Korean