Ingredients with Measurements:
- 1 lb boneless chicken thighs, cut into bite-sized pieces
- 1 cup sliced mushrooms
- 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 can coconut milk
- 1 cup chicken broth
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- Salt and pepper to taste
- Fresh cilantro for garnish
Special Equipment Needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Knife and cutting board
Step-by-Step Instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the chopped onion and sauté for 2-3 minutes until softened.
3. Add the minced garlic and ginger and sauté for another minute until fragrant.
4. Add the curry powder, turmeric, cumin, and coriander and stir to combine.
5. Add the chicken pieces and stir to coat with the spice mixture.
6. Add the sliced mushrooms and stir to combine.
7. Pour in the coconut milk and chicken broth and stir to combine.
8. Add the fish sauce and brown sugar and stir to combine.
9. Bring the mixture to a simmer and reduce the heat to low.
10. Cover and simmer for 20-25 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.
11. Season with salt and pepper to taste.
12. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 25g
Carbohydrates: 10g
Protein: 22g
Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp
- Mushrooms can be substituted with other vegetables such as bell peppers or zucchini
- Fish sauce can be substituted with soy sauce or Worcestershire sauce
Variations:
- Add diced potatoes or sweet potatoes for a heartier dish
- Use green curry paste instead of curry powder for a different flavor profile
- Add a can of chickpeas for extra protein and fiber
Tips and Tricks:
- Use boneless, skinless chicken thighs for a more flavorful and tender meat
- Toast the spices in the oil before adding the chicken for a deeper flavor
- Use full-fat coconut milk for a richer and creamier sauce
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a microwave or on the stovetop over low heat, adding a splash of water or chicken broth to thin out the sauce if needed.
Presentation Ideas:
Serve in a bowl with a side of rice or naan bread.
Garnishes:
Fresh cilantro, chopped peanuts, or sliced green onions.
Pairings:
Serve with a side of steamed vegetables or a simple cucumber salad.
Suggested Side Dishes:
Steamed rice, naan bread, or roasted vegetables.
Troubleshooting Advice:
- If the sauce is too thin, simmer uncovered for a few minutes to thicken.
- If the sauce is too thick, add more chicken broth or water to thin it out.
Food Safety Advice:
- Make sure the chicken is cooked 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:
Kari Ayam is a traditional Malaysian curry dish that is typically made with chicken, coconut milk, and a blend of spices.
Flavor Profiles:
Savory, spicy, and slightly sweet.
Serving Suggestions:
Serve hot with a side of rice or naan bread.
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Region: Malaysian