Ingredients with Measurements:
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 onion, chopped
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon cayenne pepper
- 1 (14.5 ounce) can diced tomatoes
- 1 (14 ounce) can coconut milk
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh mint
- 1 pound boneless, skinless chicken breasts, cut into cubes
- 1/2 cup frozen peas
- Salt and pepper to taste
Special Equipment Needed:
- Large skillet
- Measuring spoons
- Cutting board
- Knife
Step-by-Step Instructions:
1. Heat the oil in a large skillet over medium heat.
2. Add the garlic and ginger and cook for 1 minute.
3. Add the onion and cook until softened, about 5 minutes.
4. Add the curry powder, cumin, turmeric, coriander, cardamom, cinnamon, cloves, and cayenne pepper and cook for 1 minute.
5. Add the tomatoes, coconut milk, tomato paste, brown sugar, fish sauce, and lime juice and bring to a simmer.
6. Simmer for 10 minutes.
7. Add the cilantro, basil, and mint and simmer for 5 minutes.
8. Add the chicken and peas and simmer for 10 minutes, or until the chicken is cooked through.
9. Season with salt and pepper to taste.
Time:
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Temperature: Medium heat
Serving Size: 4
Nutritional Information:
Calories: 438 kcal
Carbohydrates: 22 g
Protein: 30 g
Fat: 25 g
Saturated Fat: 17 g
Cholesterol: 77 mg
Sodium: 882 mg
Potassium: 782 mg
Fiber: 4 g
Sugar: 11 g
Vitamin A: 645 IU
Vitamin C: 20 mg
Calcium: 67 mg
Iron: 4 mg
Substitutions for Ingredients:
- Vegetable oil: olive oil, canola oil, or any other cooking oil
- Curry powder: garam masala, or any other curry blend
- Cumin: ground coriander
- Turmeric: ground ginger
- Coriander: ground cumin
- Cardamom: ground nutmeg
- Cinnamon: ground allspice
- Cloves: ground mace
- Cayenne pepper: red pepper flakes
- Coconut milk: heavy cream
- Tomato paste: tomato sauce
- Brown sugar: white sugar
- Fish sauce: soy sauce
- Lime juice: lemon juice
- Cilantro: parsley
- Basil: oregano
- Mint: thyme
- Chicken: shrimp, tofu, or any other protein of your choice
- Peas: corn, edamame, or any other vegetable of your choice
Variations:
- Use different vegetables such as bell peppers, carrots, or mushrooms.
- Use different proteins such as beef, pork, or lamb.
- Add different spices such as smoked paprika, garam masala, or garam masala.
Tips and Tricks:
- Use freshly grated ginger and garlic for the best flavor.
- Use full-fat coconut milk for a creamier texture.
- Adjust the amount of spices to your taste.
Storage Instructions:
- Store in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
- Reheat in a skillet over medium heat until warmed through.
Presentation Ideas:
- Serve over steamed rice or quinoa.
- Garnish with fresh herbs and lime wedges.
Garnishes:
- Chopped fresh cilantro
- Chopped fresh basil
- Chopped fresh mint
- Lime wedges
Pairings:
- Rice
- Naan bread
- Roti
Suggested Side Dishes:
- Roasted vegetables
- Cucumber salad
- Green salad
Troubleshooting Advice:
- If the curry is too thick, add a bit more coconut milk or water.
- If the curry is too spicy, add a bit more coconut milk or sugar.
Food Safety Advice:
- Keep cooked food at a temperature of 140°F or higher.
- Refrigerate leftovers within 2 hours of cooking.
Food History:
Linga curry is a traditional Indian dish that is believed to have originated in the state of Karnataka. It is a spicy curry made with a variety of spices and is often served with rice or naan bread.
Flavor Profiles:
- Spicy
- Savory
- Sweet
- Tangy
Serving Suggestions:
- Serve with steamed rice or quinoa.
- Serve with naan bread or roti.
- Serve with roasted vegetables or a cucumber salad.
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Region: Indian