Ingredients with Measurements:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp chili powder
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 2 tbsp vegetable oil
- Salt and pepper to taste
- 2 tbsp chopped cilantro for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board
- Knife
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the onion and sauté until translucent, about 5 minutes.
3. Add the garlic and ginger and sauté for another minute.
4. Add the curry powder, turmeric, cumin, coriander, and chili powder and stir to combine.
5. Add the chicken and stir to coat with the spice mixture.
6. Pour in the coconut milk and chicken broth and stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the chicken is cooked through and tender.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with chopped cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
5. Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 340
Fat: 25g
Carbohydrates: 9g
Protein: 21g
Substitutions for ingredients:
- Chicken can be substituted with beef or lamb
- Chicken broth can be substituted with vegetable broth
- Cilantro can be substituted with parsley or green onions
Variations:
- Add vegetables such as potatoes, carrots, or bell peppers for a heartier meal
- Use different types of curry powder for different flavor profiles
- Use bone-in chicken for a richer broth
Tips and tricks:
- Use a Dutch oven for even heat distribution
- Toast the spices before adding them to the pot for a deeper flavor
- Use full-fat coconut milk for a creamier texture
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve in a bowl with a side of rice or naan bread.
Garnishes:
Chopped cilantro, green onions, or parsley
Pairings:
Serve with a side of steamed rice or naan bread.
Suggested side dishes:
- Cucumber salad
- Roasted vegetables
- Lentil soup
Troubleshooting advice:
- If the curry is too thick, add more chicken broth or water to thin it out.
- If the curry is too thin, simmer for a longer period of time to reduce the liquid.
Food safety advice:
- Make sure the chicken is cooked through and reaches an internal temperature of 165°F before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Gulai Ayam is a traditional Malaysian dish that is often served during special occasions and celebrations.
Flavor profiles:
Spicy, savory, and creamy
Serving suggestions:
Serve hot with a side of rice or naan bread.
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Region: Malaysian