Ingredients with Measurements:
- 1 lb boneless chicken, cut into small pieces
- 2 tbsp vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp ginger, minced
- 1 tbsp curry powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp salt
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1/4 cup fresh cilantro, chopped
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board and knife
Step-by-step instructions:
1. Heat the oil in a large pot or Dutch oven over medium-high heat.
2. Add the onion, garlic, and ginger and sauté for 2-3 minutes until fragrant.
3. Add the chicken and cook for 5-7 minutes until browned on all sides.
4. Add the curry powder, cumin powder, coriander powder, turmeric powder, and salt and stir to coat the chicken.
5. Pour in the coconut milk, chicken broth, fish sauce, and brown sugar and stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and let simmer for 20-25 minutes until the chicken is cooked through and the sauce has thickened.
7. Add the sliced bell peppers and cook for an additional 5 minutes until the peppers are tender.
8. Remove from heat and stir in the chopped cilantro.
9. Serve hot with rice or naan bread.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium-high heat for sautéing, boiling, and simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 320
Total fat: 20g
Saturated fat: 12g
Cholesterol: 70mg
Sodium: 1200mg
Total carbohydrate: 12g
Dietary fiber: 2g
Total sugars: 6g
Protein: 25g
Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp.
- Vegetable oil can be substituted with coconut oil or olive oil.
- Fish sauce can be substituted with soy sauce or Worcestershire sauce.
- Brown sugar can be substituted with honey or maple syrup.
- Bell peppers can be substituted with any other type of pepper or vegetable.
Variations:
- Add diced potatoes or carrots for a heartier curry.
- Use different types of curry powder for a different flavor profile.
- Add a can of chickpeas or lentils for extra protein and fiber.
Tips and tricks:
- Use boneless chicken thighs for a more tender and flavorful curry.
- Toast the spices in a dry pan before adding them to the curry for a deeper flavor.
- Use full-fat coconut milk for a creamier curry.
- Adjust the amount of curry powder to your liking for a milder or spicier curry.
Storage instructions:
Leftover curry 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 until heated through, stirring occasionally.
Presentation ideas:
Serve the curry in a large bowl or individual bowls, garnished with fresh cilantro.
Garnishes:
Fresh cilantro, sliced green onions, chopped peanuts, or lime wedges.
Pairings:
Serve the curry with rice or naan bread.
Suggested side dishes:
Cucumber salad, roasted vegetables, or steamed broccoli.
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.
- If the curry is too spicy, add more coconut milk or yogurt to cool it down.
Food safety advice:
- Make sure the chicken is cooked through to an internal temperature of 165°F.
- Store leftover curry in the refrigerator within 2 hours of cooking.
- Reheat leftover curry to an internal temperature of 165°F before serving.
Food history:
Kai Doon Curry is a traditional Thai curry made with chicken, coconut milk, and a blend of spices. It is a popular dish in Thailand and is often served with rice or noodles.
Flavor profiles:
Kai Doon Curry is a rich and creamy curry with a blend of spices that give it a slightly sweet and savory flavor. The addition of bell peppers adds a fresh and crunchy texture to the dish.
Serving suggestions:
Serve the Kai Doon Curry in a large bowl or individual bowls, garnished with fresh cilantro and paired with rice or naan bread.
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Region: Thai