Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tbsp curry powder
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp turmeric
- 1/2 tsp cinnamon
- 1/2 tsp cayenne pepper
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- Salt and pepper to taste
- Fresh cilantro, chopped (optional)
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and grated ginger and cook for another minute.
4. Add the chicken pieces and cook until browned on all sides, about 5 minutes.
5. Add the curry powder, cumin, coriander, turmeric, cinnamon, and cayenne pepper and stir to coat the chicken and onions.
6. Pour in the diced tomatoes and coconut milk and stir to combine.
7. Bring the mixture to a simmer and reduce the heat to low.
8. Cover and let the curry simmer for 20-25 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with fresh cilantro if desired.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for cooking the chicken and onions
- Low heat for simmering the curry
Serving size:
- This recipe serves 4 people
Nutritional information:
- Calories: 425
- Fat: 29g
- Carbohydrates: 12g
- Protein: 31g
- Fiber: 3g
- Sugar: 5g
Substitutions for ingredients:
- Chicken can be substituted with tofu or vegetables for a vegetarian version.
- Curry powder can be substituted with garam masala or a blend of ground cumin, coriander, and turmeric.
- Coconut milk can be substituted with heavy cream or Greek yogurt for a creamier texture.
Variations:
- Add diced potatoes or sweet potatoes to the curry for extra texture and flavor.
- Use shrimp or fish instead of chicken for a seafood curry.
- Add a dollop of mango chutney or lime pickle for a sweet and tangy twist.
Tips and tricks:
- Use boneless, skinless chicken thighs for a more flavorful and tender curry.
- Toast the spices in the skillet before adding the chicken and onions for a richer flavor.
- Add a splash of lime juice or vinegar to balance the sweetness of the coconut milk.
Storage instructions:
- Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a microwave-safe dish or in a saucepan over medium heat until heated through.
Presentation ideas:
- Serve the curry in individual bowls with a side of naan bread or rice.
- Garnish with fresh cilantro, chopped peanuts, or sliced green onions.
Garnishes:
- Fresh cilantro
- Chopped peanuts
- Sliced green onions
- Lime wedges
Pairings:
- Naan bread
- Basmati rice
- Roasted vegetables
Suggested side dishes:
- Cucumber raita
- Mango chutney
- Papadums
Troubleshooting advice:
- If the curry is too thick, add a splash of water or chicken broth to thin it out.
- If the curry is too thin, simmer it uncovered for a few more minutes to thicken the sauce.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Hoosh is a traditional Persian dish made with grains, vegetables, and meat. This recipe is inspired by the flavors of Persian cuisine.
Flavor profiles:
- Spicy, savory, creamy, and aromatic.
Serving suggestions:
- Serve the curry with a side of naan bread or rice for a complete meal.
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