Ingredients with Measurements:
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1 tbsp vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, minced
- 2 tbsp Kerisik (toasted coconut paste)
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- Salt and pepper to taste
- Fresh cilantro, chopped for garnish
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
- Cutting board and knife
- Measuring cups and spoons
Step-by-step instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion and sauté until translucent, about 3-4 minutes.
3. Add the garlic and ginger and sauté for another minute.
4. Add the chicken and cook until browned on all sides, about 5-7 minutes.
5. Add the Kerisik, curry powder, turmeric, cumin, and coriander and stir to combine.
6. Pour in the coconut milk, chicken broth, fish sauce, and brown sugar and bring to a simmer.
7. Add the sliced bell peppers and stir to combine.
8. Reduce heat to medium-low and simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
9. Season with salt and pepper to taste.
10. Garnish with fresh cilantro and serve over rice.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for sautéing, simmer on medium-low heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 375
Fat: 22g
Carbohydrates: 14g
Protein: 31g
Sodium: 680mg
Sugar: 7g
Substitutions for ingredients:
- Chicken can be substituted with beef or tofu.
- Red and green bell peppers can be substituted with any other vegetables such as carrots, potatoes, or green beans.
- Fish sauce can be substituted with soy sauce.
Variations:
- Add diced potatoes to the curry for a heartier meal.
- Use different types of curry powder or spices to change the flavor profile.
- Add a can of drained chickpeas for extra protein and texture.
Tips and tricks:
- Toast the Kerisik in a dry skillet over medium heat until golden brown before adding it to the curry for extra flavor.
- Use a mortar and pestle to grind whole spices for a fresher taste.
- Add a splash of lime juice before serving for a tangy kick.
Storage instructions:
Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a saucepan over medium heat until heated through.
Presentation ideas:
Serve the curry in a bowl over a bed of rice, garnished with fresh cilantro.
Garnishes:
Fresh cilantro, chopped
Pairings:
- Serve with steamed rice or naan bread.
- Pair with a crisp cucumber salad or roasted vegetables.
Suggested side dishes:
- Steamed rice
- Naan bread
- Cucumber salad
- Roasted vegetables
Troubleshooting advice:
- If the curry is too thick, add more chicken broth or coconut milk to thin it out.
- If the curry is too thin, simmer for a few more minutes to thicken the sauce.
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:
Kerisik is a traditional ingredient in Malaysian and Indonesian cuisine made by toasting grated coconut until golden brown and then grinding it into a paste. It is commonly used in curries and other dishes to add a nutty flavor and texture.
Flavor profiles:
This Kerisik Chicken Curry is savory, spicy, and slightly sweet with a nutty undertone from the Kerisik.
Serving suggestions:
Serve this Kerisik Chicken Curry with steamed rice or naan bread and a side of roasted vegetables or cucumber salad.
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Region: Malaysian