Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) chickpeas, drained and rinsed
- 1 cup chicken broth
- 1 head of cabbage, chopped
- 1/4 cup chopped fresh cilantro
- 2 tbsp olive oil
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add garlic and ginger and cook for another minute.
4. Add tomato paste, cumin, coriander, turmeric, paprika, cayenne pepper, salt, and black pepper. Stir to combine and cook for 1-2 minutes until fragrant.
5. Add chicken and cook until browned on all sides, about 5 minutes.
6. Add diced tomatoes, chickpeas, and chicken broth. Stir to combine.
7. Add chopped cabbage and stir to combine.
8. Bring the mixture to a boil, then reduce heat to low and cover the pot.
9. Simmer for 30-40 minutes until the chicken is cooked through and the cabbage is tender.
10. Stir in chopped cilantro and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium-high heat for cooking the chicken and onion, then low heat for simmering the curry.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Per serving (based on 4 servings):
Calories: 325
Fat: 9g
Carbohydrates: 28g
Fiber: 9g
Protein: 33g
Substitutions for ingredients:
- Chicken can be substituted with boneless, skinless chicken thighs or tofu for a vegetarian version.
- Cabbage can be substituted with kale or collard greens.
Variations:
- Add diced potatoes or sweet potatoes for a heartier curry.
- Use different spices such as garam masala or curry powder for a different flavor profile.
- Add coconut milk for a creamier curry.
Tips and tricks:
- Cut the chicken into bite-sized pieces for quicker cooking.
- Use a sharp knife to chop the cabbage into bite-sized pieces.
- Stir the curry occasionally to prevent sticking to the bottom of the pot.
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 the curry in bowls with a side of rice or naan bread.
Garnishes:
Garnish with chopped cilantro or a dollop of plain yogurt.
Pairings:
Pair with a light and refreshing salad or roasted vegetables.
Suggested side dishes:
Serve with rice or naan bread.
Troubleshooting advice:
- If the curry is too thick, add more chicken broth or water.
- 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.
Food history:
Kawlata is a traditional Maltese stew made with cabbage, pork, and beans. This recipe is a spin on that classic dish, using chicken and chickpeas instead.
Flavor profiles:
This curry is savory and slightly spicy, with hints of cumin, coriander, and turmeric.
Serving suggestions:
Serve hot with a side of rice or naan bread.
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Region: Sri Lankan