Ingredients with Measurements:
- 1 lb. chicken breast, cut into bite-sized pieces
- 1 tbsp. vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp. ginger, grated
- 1 tbsp. curry powder
- 1 tsp. turmeric
- 1 tsp. cumin
- 1 tsp. coriander
- 1 tsp. salt
- 1 can (14 oz.) coconut milk
- 1 cup water
- 1 cup green beans, trimmed
- 1 cup carrots, sliced
- 1 cup potatoes, diced
- 1 cup bell peppers, sliced
- 1 cup tomatoes, diced
- 1 tbsp. fish sauce
- 1 tbsp. lime juice
- 1 tbsp. brown sugar
- 1/4 cup cilantro, chopped
Special equipment needed: None
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
2. Add the chicken and cook until browned on all sides, about 5 minutes.
3. Add the onion, garlic, and ginger and cook until the onion is translucent, about 3 minutes.
4. Add the curry powder, turmeric, cumin, coriander, and salt and cook for 1 minute, stirring constantly.
5. Add the coconut milk and water and bring to a boil.
6. Reduce the heat to low and add the green beans, carrots, potatoes, bell peppers, and tomatoes.
7. Simmer for 20-25 minutes or until the vegetables are tender.
8. Stir in the fish sauce, lime juice, and brown sugar.
9. Garnish with cilantro and serve hot.
30-40 minutes
Temperature: Medium-high heat
Serving size: 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 20g
- Carbohydrates: 20g
- Protein: 25g
- Fiber: 5g
Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp.
- Green beans, carrots, potatoes, bell peppers, and tomatoes can be substituted with any vegetables of your choice.
- Fish sauce can be substituted with soy sauce or oyster sauce.
Variations:
- Add more or less curry powder to adjust the level of spiciness.
- Add more vegetables or protein to make the curry heartier.
- Use coconut cream instead of coconut milk for a richer flavor.
Tips and tricks:
- Use fresh ginger and garlic for the best flavor.
- Cut the vegetables into similar sizes for even cooking.
- Taste the curry and adjust the seasoning as needed.
Storage instructions:
- Store the leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a pot over medium heat until heated through.
Presentation ideas:
- Serve the curry in a bowl with rice or naan bread on the side.
- Garnish with fresh cilantro and lime wedges.
Garnishes:
- Fresh cilantro
- Lime wedges
Pairings:
- Rice
- Naan bread
- Roti
Suggested side dishes:
- Cucumber raita
- Mango chutney
- Papadums
Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk.
- If the curry is too thin, simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F (74°C).
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Inulukan Coconut Curry is a traditional Filipino dish that originated in the southern region of Mindanao.
Flavor profiles:
- Spicy, savory, creamy, and slightly sweet.
Serving suggestions:
- Serve the curry hot with rice or naan bread on the side.
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Region: Indonesian