Ingredients with Measurements:
- 2 lbs chicken breast, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp paprika
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- Salt and pepper to taste
- Fresh cilantro leaves 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 cook until softened, about 5 minutes.
3. Add the minced garlic and grated ginger, and cook for another 2 minutes.
4. Add the curry powder, ground cumin, ground coriander, turmeric, and paprika, and cook for 1 minute, stirring constantly.
5. Add the chicken pieces and cook until browned on all sides, about 5 minutes.
6. Add the diced tomatoes and coconut milk, and stir to combine.
7. Reduce the heat to low, cover the skillet or wok, and simmer for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh cilantro leaves.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium-high heat for cooking the chicken and onions, low heat for simmering the sauce.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 20g
Carbohydrates: 10g
Protein: 30g
Substitutions for ingredients:
- Chicken breast can be substituted with boneless, skinless chicken thighs or tofu for a vegetarian option.
- Vegetable oil can be substituted with coconut oil or ghee.
- Diced tomatoes can be substituted with fresh tomatoes or tomato sauce.
- Coconut milk can be substituted with heavy cream or Greek yogurt.
Variations:
- Add vegetables such as bell peppers, carrots, or potatoes for a heartier curry.
- Use different types of meat such as beef or lamb.
- Adjust the spice level by adding more or less curry powder and paprika.
Tips and tricks:
- Cut the chicken into bite-sized pieces for even cooking.
- Grate the ginger using a microplane for a finer texture.
- Use a wooden spoon or spatula to stir the curry to prevent the chicken from breaking apart.
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 over low heat until heated through.
Presentation ideas:
Serve the curry in a large bowl or on individual plates, garnished with fresh cilantro leaves.
Garnishes:
Fresh cilantro leaves or chopped scallions.
Pairings:
Serve the curry with steamed rice or naan bread.
Suggested side dishes:
Cucumber raita, roasted vegetables, or a simple green salad.
Troubleshooting advice:
- If the sauce is too thick, add more coconut milk or chicken broth.
- If the sauce is too thin, simmer the curry uncovered for a few more minutes to thicken.
Food safety advice:
- Cook the chicken to an internal temperature of 165°F to ensure it is fully cooked.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Curry is a popular dish in many cultures, including Indian, Thai, and Malaysian cuisine. The word "curry" comes from the Tamil word kari, which means "sauce."
Flavor profiles:
This Magnùn Curry recipe has a rich and creamy sauce with a blend of warm spices such as curry powder, cumin, coriander, and turmeric.
Serving suggestions:
Serve the Magnùn Curry with steamed rice or naan bread and a side of cucumber raita for a complete meal.
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