Ingredients with Measurements:
- 1 lb chicken, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, minced
- 2 tbsp Malaka curry powder
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the chopped onion and sauté for 2-3 minutes until translucent.
3. Add the minced garlic and ginger and sauté for another 1-2 minutes until fragrant.
4. Add the Malaka curry powder, turmeric powder, cumin powder, and coriander powder and stir to combine with the onion mixture.
5. Add the chicken pieces and stir to coat with the spice mixture.
6. Pour in the coconut milk and chicken broth and stir to combine.
7. Add the fish sauce and brown sugar and stir to combine.
8. Bring the curry to a simmer and let it cook for 20-25 minutes until the chicken is cooked through and the sauce has thickened.
9. Season with salt and pepper to taste.
10. Serve hot with rice and garnish with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 400
Fat: 28g
Carbohydrates: 10g
Protein: 28g
Substitutions for ingredients:
- Chicken can be substituted with beef, pork, or tofu.
- Vegetable oil can be substituted with coconut oil or ghee.
- Malaka curry powder can be substituted with any curry powder of your choice.
- Fish sauce can be substituted with soy sauce or Worcestershire sauce.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add vegetables such as bell peppers, carrots, or potatoes to the curry.
- Use shrimp instead of chicken for a seafood version.
- Make it vegetarian by using vegetable broth and tofu instead of chicken.
Tips and tricks:
- Use fresh ginger and garlic for the best flavor.
- Toast the spices before adding them to the curry for extra depth of flavor.
- Let the curry simmer for at least 20 minutes to allow the flavors to meld together.
Storage instructions:
Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a pot over medium heat until heated through.
Presentation ideas:
Serve the curry in a bowl with a scoop of rice and garnish with fresh cilantro.
Garnishes:
Fresh cilantro
Pairings:
- Rice
- Naan bread
- Roti
Suggested side dishes:
- Cucumber salad
- Steamed vegetables
- Mango chutney
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, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Store leftovers in the refrigerator promptly.
Food history:
Malaka curry is a Sri Lankan dish that is known for its bold flavors and use of spices.
Flavor profiles:
Spicy, savory, and slightly sweet.
Serving suggestions:
Serve the curry hot with rice and naan bread.
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Region: Indian