Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1 tbsp turmeric powder
- 1 tsp chili powder
- 1 tsp garam masala
- 1 cup tomato puree
- 1 cup chicken broth
- 1 tbsp vegetable oil
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
Special equipment needed:
- Large skillet or Dutch oven
- Spice grinder or mortar and pestle
Step-by-step instructions:
1. In a dry skillet, toast the cumin and coriander seeds until fragrant. Grind them into a fine powder using a spice grinder or mortar and pestle.
2. Heat the vegetable oil in a large skillet or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and ginger and cook for another minute.
4. Add the ground cumin and coriander, turmeric, chili powder, and garam masala. Cook for 1-2 minutes until fragrant.
5. Add the chicken and stir to coat with the spice mixture. Cook for 5-7 minutes until the chicken is browned on all sides.
6. Add the tomato puree and chicken broth. Bring to a simmer and cook for 15-20 minutes until the chicken is cooked through and the sauce has thickened.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh cilantro leaves.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 8g
Carbohydrates: 10g
Protein: 35g
Substitutions for ingredients:
- Chicken can be substituted with tofu or paneer for a vegetarian version.
- Vegetable broth can be used instead of chicken broth for a vegetarian version.
- Fresh tomatoes can be used instead of tomato puree.
Variations:
- Add vegetables such as bell peppers, carrots, or potatoes for a heartier meal.
- Use coconut milk instead of chicken broth for a creamier curry.
- Add a teaspoon of honey for a touch of sweetness.
Tips and tricks:
- Toasting and grinding the spices fresh will give the curry a more intense flavor.
- Don't overcrowd the pan when cooking the chicken, as this will prevent it from browning properly.
- Taste and adjust the seasoning as needed before serving.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the curry in a large bowl or on individual plates, garnished with fresh cilantro leaves.
Garnishes:
Fresh cilantro leaves
Pairings:
- Serve with steamed rice or naan bread.
- A side salad of mixed greens with a simple vinaigrette would be a refreshing accompaniment.
Suggested side dishes:
- Steamed rice
- Naan bread
- Mixed green salad
Troubleshooting advice:
- If the curry is too thick, add more chicken broth or water to thin it out.
- If the curry is too thin, simmer it for a few more minutes to thicken the sauce.
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.
Food history:
Jira-spiced chicken curry is a popular dish in Indian cuisine, particularly in the northern regions of the country. The use of whole spices such as cumin and coriander is a hallmark of Indian cooking.
Flavor profiles:
The curry is warm and spicy, with a complex blend of flavors from the toasted and ground spices. The tomato puree adds a touch of sweetness and acidity to balance out the heat.
Serving suggestions:
Serve the curry hot with steamed rice or naan bread for a satisfying meal.
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Region: Indian