Ingredients with Measurements:
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 can (13.5 oz) coconut milk
- 1 cup chicken broth
- 2 potatoes, peeled and cut into small cubes
- 1 carrot, peeled and sliced
- 1 red bell pepper, seeded and sliced
- Salt and pepper to taste
- Fresh cilantro leaves, chopped (optional)
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Knife and cutting board
Step-by-step instructions:
1. Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and ginger and cook for another minute, until fragrant.
3. Add the curry powder, turmeric, cumin, and coriander and cook for 1-2 minutes, stirring constantly.
4. Add the chicken and cook until browned on all sides, about 5 minutes.
5. Pour in the coconut milk and chicken broth and stir to combine.
6. Add the potatoes, carrot, and red bell pepper and bring to a boil.
7. Reduce the heat to low and simmer for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh cilantro leaves if desired.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium-high heat for cooking the chicken and vegetables, then low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 23g
Carbohydrates: 18g
Protein: 20g
Sodium: 450mg
Substitutions for ingredients:
- Chicken can be substituted with beef, lamb, or tofu.
- Vegetable oil can be substituted with coconut oil or olive oil.
- Red bell pepper can be substituted with green bell pepper or jalapeno pepper.
Variations:
- Add 1 cup of frozen peas or green beans for extra vegetables.
- Use different types of curry powder for different flavors.
- Add 1 tablespoon of fish sauce for a more authentic taste.
Tips and tricks:
- Use bone-in chicken for extra flavor.
- Toast the spices before adding them to the pot for a deeper flavor.
- Add a pinch of sugar to balance out the flavors.
- Serve with rice or naan bread.
Storage instructions:
Store leftovers 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 in a large bowl or individual bowls. Garnish with fresh cilantro leaves.
Garnishes:
Fresh cilantro leaves, chopped
Pairings:
- Rice or naan bread
- Steamed vegetables
- Mango chutney
Suggested side dishes:
- Cucumber salad
- Roasted vegetables
- Lentil soup
Troubleshooting advice:
- If the curry is too thick, add more chicken broth or water.
- If the curry is too thin, simmer for a few more minutes to thicken.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Kari Ayam is a popular Malaysian and Indonesian dish that is made with chicken and a variety of spices, including curry powder, turmeric, and cumin. It is typically served with rice or bread.
Flavor profiles:
- Spicy
- Savory
- Creamy
- Aromatic
Serving suggestions:
Serve hot with rice or naan bread.
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Region: Malaysian