Ingredients with Measurements:
- 1 kg chicken pieces
- 2 tbsp vegetable oil
- 2 onions, chopped
- 4 garlic cloves, minced
- 2 tbsp ginger, minced
- 2 tbsp curry powder
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp chili powder
- 2 cups coconut milk
- 2 tbsp tamarind paste
- 2 tbsp palm sugar
- Salt, to taste
- Water, as needed
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the oil in a large pot or Dutch oven over medium heat.
2. Add the onions, garlic, and ginger, and sauté until the onions are translucent.
3. Add the curry powder, turmeric powder, cumin powder, coriander powder, and chili powder, and stir until fragrant.
4. Add the chicken pieces and stir until they are coated in the spice mixture.
5. Pour in the coconut milk and enough water to cover the chicken.
6. Add the tamarind paste and palm sugar, and stir to combine.
7. Bring the curry to a simmer and let it cook for 30-40 minutes, or until the chicken is cooked through and tender.
8. Season with salt to taste.
9. Serve hot with rice or bread.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 25g
Carbohydrates: 10g
Protein: 25g
Substitutions for ingredients:
- Chicken can be substituted with beef or lamb.
- Tamarind paste can be substituted with lime juice.
- Palm sugar can be substituted with brown sugar.
Variations:
- Add vegetables such as potatoes, carrots, and bell peppers to the curry.
- Use different types of curry powder for different flavor profiles.
- Add more chili powder for a spicier curry.
Tips and tricks:
- Use bone-in chicken for more flavor.
- Toast the spices before adding them to the curry for a deeper flavor.
- Let the curry simmer for a longer time for a richer flavor.
Storage instructions:
Store the leftover curry 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 large bowl with rice or bread on the side.
Garnishes:
Garnish with chopped cilantro or sliced red chilies.
Pairings:
Pair with a cold beer or a glass of white wine.
Suggested side dishes:
Serve with steamed rice or naan bread.
Troubleshooting advice:
If the curry is too thick, add more water or coconut milk. If it is too thin, let it simmer for a longer time.
Food safety advice:
Make sure the chicken is cooked through before serving.
Food history:
Malaysian chicken curry, or gulai ayam kari, is a popular dish in Malaysia and other Southeast Asian countries. It is typically made with a blend of spices and coconut milk, and can be served with rice or bread.
Flavor profiles:
The curry is spicy, savory, and slightly sweet, with a rich and creamy coconut milk base.
Serving suggestions:
Serve the curry in a large bowl with rice or bread on the side.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Malaysian