Ingredients with Measurements:
- 1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp. ginger, grated
- 2 tbsp. curry powder
- 1 tsp. turmeric
- 1 tsp. cumin
- 1 tsp. coriander
- 1 tsp. salt
- 1 can (14 oz.) coconut milk
- 1 cup chicken broth
- 1 tbsp. olive oil
- 1 tbsp. cornstarch
- 2 tbsp. water
- Fresh cilantro, chopped (optional)
Special equipment needed:
- Large skillet or wok
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Heat the olive oil in a large skillet or wok over medium-high heat. Add the onion and sauté until translucent, about 5 minutes.
2. Add the garlic and ginger and cook for another minute.
3. Add the chicken pieces and cook until browned on all sides, about 5 minutes.
4. Add the curry powder, turmeric, cumin, coriander, and salt. Stir to combine and cook for another minute.
5. Pour in the coconut milk and chicken broth. Bring to a simmer and cook for 10-15 minutes, until the chicken is cooked through.
6. In a small bowl, whisk together the cornstarch and water. Add the mixture to the skillet and stir until the sauce thickens, about 2 minutes.
7. Serve hot, garnished with fresh cilantro if desired.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 22g
- Carbohydrates: 10g
- Protein: 28g
Substitutions for ingredients:
- Chicken can be substituted with tofu or vegetables for a vegetarian version.
- Chicken broth can be substituted with vegetable broth.
Variations:
- Add diced potatoes or carrots for a heartier curry.
- Use different types of curry powder for different flavor profiles.
- Add a can of drained chickpeas for added protein and texture.
Tips and tricks:
- Use a non-stick skillet or wok to prevent sticking.
- Make sure to cut the chicken into bite-sized pieces for even cooking.
- Adjust the amount of curry powder to your taste preference.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve over rice or with naan bread.
Garnishes:
- Fresh cilantro
Pairings:
- Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
- Steamed broccoli
- Roasted sweet potatoes
- Cucumber salad
Troubleshooting advice:
- If the sauce is too thin, add more cornstarch and water mixture.
- If the sauce is too thick, add more chicken broth.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Curry originated in India and has since become popular in many other countries, including Thailand, Japan, and the United Kingdom.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve hot and enjoy!
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