Ingredients with Measurements:
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp ground ginger
- 1/4 tsp cayenne pepper
- 1 can (14 oz) coconut milk
- 1/4 cup chicken broth
- 2 tbsp lime juice
- 1 tbsp brown sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped fresh cilantro
- Cooked rice, for serving
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the onion and garlic and sauté for 2-3 minutes, until softened.
3. Add the chicken and cook for 5-7 minutes, until browned on all sides.
4. Add the curry powder, cumin, coriander, ginger, and cayenne pepper and stir to coat the chicken and vegetables.
5. Pour in the coconut milk and chicken broth and stir to combine.
6. Add the lime juice, brown sugar, salt, and black pepper and stir to combine.
7. Bring the mixture to a simmer and cook for 10-15 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly.
8. Stir in the chopped cilantro.
9. Serve the curry over cooked rice.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 360
Fat: 22g
Saturated Fat: 13g
Cholesterol: 96mg
Sodium: 470mg
Carbohydrates: 10g
Fiber: 2g
Sugar: 5g
Protein: 32g
Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp.
- Brown sugar can be substituted with honey or maple syrup.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add vegetables such as bell peppers, carrots, or zucchini for added nutrition and flavor.
- Use different types of curry powder or spice blends to change the flavor profile.
- Add a dollop of Greek yogurt or sour cream on top for added creaminess.
Tips and tricks:
- Cut the chicken into bite-sized pieces for faster cooking and easier eating.
- Use full-fat coconut milk for a richer and creamier sauce.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a microwave-safe dish or on the stovetop until heated through.
Presentation ideas:
Serve the curry in a large bowl or platter with a garnish of fresh cilantro.
Garnishes:
Fresh cilantro, sliced lime, or chopped peanuts.
Pairings:
Serve with a side of naan bread or pita bread.
Suggested side dishes:
Steamed vegetables, roasted sweet potatoes, or a side salad.
Troubleshooting advice:
- If the sauce is too thin, simmer the curry for a few more minutes to thicken it up.
- If the sauce is too thick, add more chicken broth or coconut milk 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.
Food history:
Curry is a popular dish in many cultures, including Indian, Thai, and Caribbean cuisine. The combination of spices and coconut milk creates a flavorful and aromatic sauce that pairs well with chicken, vegetables, and rice.
Flavor profiles:
This Lime and Coconut Chicken Curry has a rich and creamy sauce with a balance of sweet, spicy, and tangy flavors from the lime juice and curry spices.
Serving suggestions:
Serve the curry over a bed of rice with a side of naan bread or pita bread.
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Region: Thai