Ingredients with Measurements:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 large eggplant, cut into 1-inch cubes
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp vegetable oil
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp salt
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 2 tbsp fish sauce
- 2 tbsp brown sugar
- 1 lime, juiced
- 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 heat. Add the onion, garlic, and ginger and sauté for 2-3 minutes until softened.
2. Add the chicken and cook for 5-7 minutes until browned on all sides.
3. Add the curry powder, turmeric, cumin, coriander, and salt and stir to coat the chicken.
4. Add the eggplant and stir to combine.
5. Pour in the coconut milk, chicken broth, fish sauce, and brown sugar. Stir to combine.
6. Bring the mixture to a simmer and cook for 20-25 minutes until the chicken is cooked through and the eggplant is tender.
7. Stir in the lime juice and cilantro.
8. Serve hot over rice.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 22g
Carbohydrates: 18g
Protein: 22g
Sodium: 1100mg
Sugar: 10g
Substitutions for ingredients:
- Chicken can be substituted with tofu or chickpeas for a vegetarian option.
- Vegetable broth can be used instead of chicken broth.
- Brown sugar can be substituted with honey or maple syrup.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add diced potatoes or carrots for extra vegetables.
- Use red curry paste instead of curry powder for a spicier flavor.
- Add a can of drained and rinsed chickpeas for extra protein.
Tips and tricks:
- Cut the chicken and eggplant into similar-sized pieces to ensure even cooking.
- Don't skip the fish sauce as it adds a depth of flavor to the dish.
- Taste and adjust seasoning as needed before serving.
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 on a platter with rice and garnish with fresh cilantro.
Garnishes:
Fresh cilantro, sliced green onions, or chopped peanuts.
Pairings:
Serve with steamed 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.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Kari Ayam is a traditional Malaysian curry dish that is typically made with chicken and a blend of spices.
Flavor profiles:
Savory, slightly sweet, and aromatic.
Serving suggestions:
Serve hot over rice with a side of steamed vegetables.
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Region: Malaysian