Ingredients with Measurements:
- 1 lb. boneless chicken thighs, cut into bite-sized pieces
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tbsp. vegetable oil
- 2 tbsp. curry powder
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. turmeric powder
- 1 tsp. paprika
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 can (14 oz.) diced tomatoes
- 1 can (14 oz.) coconut milk
- 2 cups cooked white rice
- 2 tbsp. chopped fresh cilantro
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 minced garlic, and sauté until the onion is translucent, about 5 minutes.
3. Add the chicken pieces to the skillet and cook until browned on all sides, about 8-10 minutes.
4. Add the curry powder, cumin, coriander, turmeric, paprika, salt, and black pepper to the skillet, and stir to coat the chicken and onions evenly.
5. Pour in the diced tomatoes and coconut milk, and stir to combine.
6. Bring the curry to a simmer, then reduce the heat to medium-low and let it cook for 20-25 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.
7. Serve the curry over a bed of cooked white rice, and garnish with chopped fresh cilantro.
- Time:
Preparation time: 10 minutes
- Cooking time: 35 minutes
Temperature:
- Medium-high heat for sautéing
- Medium-low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 25g
- Carbohydrates: 30g
- Protein: 30g
Substitutions for ingredients:
- Chicken can be substituted with beef, pork, or tofu.
- Diced tomatoes can be substituted with tomato sauce or puree.
- Coconut milk can be substituted with heavy cream or yogurt.
Variations:
- Add vegetables such as bell peppers, carrots, or potatoes to the curry.
- Use different types of curry powder or spices to adjust the flavor.
- Make it spicier by adding chili powder or red pepper flakes.
Tips and tricks:
- Use boneless chicken thighs for a more tender and flavorful curry.
- Toast the spices in the skillet before adding the chicken and onions for a deeper flavor.
- Let the curry simmer for longer to thicken the sauce and intensify the flavor.
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 on the stovetop until heated through.
Presentation ideas:
- Serve the curry in a large bowl or on a platter with the rice on the side.
- Garnish with additional cilantro or sliced green onions.
Garnishes:
- Chopped fresh cilantro
- Sliced green onions
- Lime wedges
Pairings:
- Naan bread or pita bread
- Roasted vegetables
- Salad
Suggested side dishes:
- Steamed or roasted vegetables
- Salad
- Naan bread or pita bread
Troubleshooting advice:
- If the curry is too thick, add more coconut milk or water to thin it out.
- If the curry is too thin, let it simmer for longer to thicken the sauce.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Curry rice is a popular dish in Japan, where it is known as "kare raisu." It was introduced by the British during their colonial rule in India, and has since become a staple in Japanese cuisine.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve the curry with a side of steamed or roasted vegetables, and a piece of naan bread or pita bread.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Japanese