Ingredients with Measurements:
- 1 lb boneless chicken breast, cut into bite-sized pieces
- 1 block firm tofu, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp chili powder
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 2 tbsp fish sauce
- 2 tbsp brown sugar
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
2. Add the chopped onion and cook until softened, about 3-4 minutes.
3. Add the minced garlic and grated ginger and cook for another minute.
4. Add the curry powder, turmeric, cumin, coriander, and chili powder and cook for 1-2 minutes, stirring constantly.
5. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes.
6. Add the tofu pieces and stir gently to combine.
7. Pour in the coconut milk, chicken broth, fish sauce, and brown sugar. Stir to combine.
8. Bring the mixture to a simmer and reduce the heat to low.
9. Cover the pot and let the curry simmer for 20-25 minutes, stirring occasionally.
10. Taste the curry and add salt and pepper as needed.
11. Serve the Kari Ayam with Tofu over rice and garnish with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for cooking the chicken and onion, low heat for simmering the curry.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 350
Fat: 20g
Carbohydrates: 15g
Protein: 30g
Substitutions for ingredients:
- You can use boneless chicken thighs instead of chicken breast.
- You can use vegetable broth instead of chicken broth.
- You can use soy sauce instead of fish sauce.
- You can use honey instead of brown sugar.
Variations:
- Add vegetables such as carrots, potatoes, or bell peppers to the curry.
- Use different types of protein such as shrimp or tofu.
- Add more or less spice depending on your preference.
Tips and tricks:
- Make sure to brown the chicken before adding the other ingredients to develop more flavor.
- Use a wooden spoon or spatula to stir the curry gently to avoid breaking up the tofu.
Storage instructions:
Store any leftover Kari Ayam with Tofu in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Kari Ayam with Tofu in a bowl over rice and garnish with fresh cilantro.
Garnishes:
Fresh cilantro
Pairings:
Serve the Kari Ayam with Tofu with steamed rice or naan bread.
Suggested side dishes:
- Steamed vegetables such as broccoli or green beans.
- A side salad with a vinaigrette dressing.
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 uncovered 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.
- Store any leftover curry in the refrigerator within 2 hours of cooking.
Food history:
Kari Ayam is a traditional Malaysian curry dish that is typically made with chicken and a blend of spices.
Flavor profiles:
This Kari Ayam with Tofu recipe has a rich and creamy coconut milk base with a blend of warm spices such as curry powder, turmeric, cumin, and coriander. The addition of tofu adds a subtle nutty flavor and a soft texture to the dish.
Serving suggestions:
Serve the Kari Ayam with Tofu over steamed rice or with naan bread for a complete meal.
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Region: Malaysian