Ingredients with Measurements:
- 1 kg chicken, cut into pieces
- 3 potatoes, peeled and cut into chunks
- 2 onions, chopped
- 3 garlic cloves, minced
- 2 red chillies, sliced
- 2 tbsp vegetable oil
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp salt
- 1 tsp sugar
- 1 cup coconut milk
- 1 cup water
- 2 kaffir lime leaves
- 1 stalk lemongrass, bruised
- 1 tbsp tamarind paste
Special equipment needed: None
Step-by-step instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the onions, garlic, and red chillies. Cook until the onions are soft and translucent.
3. Add the chicken pieces and cook until browned on all sides.
4. Add the turmeric, coriander, cumin, salt, and sugar. Stir to coat the chicken.
5. Pour in the coconut milk and water. Add the potatoes, kaffir lime leaves, and lemongrass.
6. Bring to a boil, then reduce the heat to low and simmer for 30 minutes or until the chicken and potatoes are cooked through.
7. Stir in the tamarind paste and cook for another 5 minutes.
8. Serve hot with rice.
20 minutes preparation time, 35 minutes cooking time
5. Temperature: Medium heat
Serving size: 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 20g
- Carbohydrates: 20g
- Protein: 25g
Substitutions for ingredients:
- Chicken can be substituted with beef or lamb.
- Potatoes can be substituted with sweet potatoes or carrots.
- Red chillies can be substituted with green chillies or jalapenos.
Variations:
- Add vegetables such as green beans, bell peppers, or eggplant.
- Use different types of meat such as shrimp or tofu.
- Add more or less spice depending on your preference.
Tips and tricks:
- Use fresh ingredients for the best flavor.
- Adjust the amount of water depending on how thick you want the sauce to be.
- Allow the dish to simmer for at least 30 minutes to allow the flavors to develop.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in a large bowl with rice on the side.
- Garnish with fresh cilantro or sliced red chillies.
Garnishes:
- Fresh cilantro
- Sliced red chillies
Pairings:
- Rice
- Naan bread
- Roti
Suggested side dishes:
- Steamed vegetables
- Cucumber salad
- Papadum
Troubleshooting advice:
- If the sauce is too thin, add more coconut milk or simmer for longer to reduce the liquid.
- If the sauce is too thick, add more water.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Store leftovers in the refrigerator and reheat thoroughly before consuming.
Food history:
- Kari Ayam is a traditional Malaysian curry dish that is popular throughout Southeast Asia.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve with rice and a side of steamed vegetables for a complete meal.
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Region: Malaysian