Ingredients with Measurements:
- 1 lb boneless chicken, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tbsp Lunggoi Katsa spice blend
- 1 cup coconut milk
- 1 cup chicken broth
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup snow peas
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the chopped onion and sauté until translucent, about 3-4 minutes.
3. Add the minced garlic and grated ginger and sauté for another minute.
4. Add the Lunggoi Katsa spice blend and stir to coat the onion mixture.
5. Add the chicken pieces and stir to coat with the spice mixture.
6. Cook the chicken until browned on all sides, about 5-7 minutes.
7. Add the coconut milk, chicken broth, fish sauce, and brown sugar to the skillet and stir to combine.
8. Bring the mixture to a simmer and let it cook for 10-15 minutes, or until the chicken is cooked through.
9. Add the sliced bell peppers and snow peas to the skillet and stir to combine.
10. Cook for another 5-7 minutes, or until the vegetables are tender.
11. Season with salt and pepper to taste.
12. Garnish with fresh cilantro and serve hot with rice.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 12g
Protein: 30g
Substitutions for ingredients:
- Chicken can be substituted with beef or tofu.
- Vegetable oil can be substituted with coconut oil or olive oil.
- Lunggoi Katsa spice blend can be substituted with curry powder or garam masala.
- Chicken broth can be substituted with vegetable broth or water.
- Snow peas can be substituted with green beans or snap peas.
Variations:
- Add diced potatoes to the curry for a heartier meal.
- Use shrimp instead of chicken for a seafood twist.
- Add diced tomatoes for a tangy flavor.
Tips and tricks:
- Cut the chicken into bite-sized pieces for even cooking.
- Use a wooden spoon or spatula to stir the curry to prevent the chicken from breaking apart.
- Adjust the amount of Lunggoi Katsa spice blend to your preferred level of spiciness.
Storage instructions:
Store leftover curry 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 on a platter with a side of rice.
Garnishes:
Garnish the curry with fresh cilantro or chopped scallions.
Pairings:
Serve the curry with steamed rice or naan bread.
Suggested side dishes:
Serve the curry with a side of roasted vegetables or a fresh salad.
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 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 leftover curry in the refrigerator within 2 hours of cooking.
Food history:
Lunggoi Katsa is a spice blend commonly used in Bhutanese cuisine. It is made up of a variety of spices including cumin, coriander, turmeric, and chili powder.
Flavor profiles:
This Lunggoi Katsa Curry is a spicy and flavorful dish with a creamy coconut milk base.
Serving suggestions:
Serve the Lunggoi Katsa Curry with a side of rice and garnish with fresh cilantro for a delicious and satisfying meal.
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Region: Nepalese