Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 tablespoon tomato paste
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 2 cups chicken broth
- 1/2 cup chopped fresh cilantro
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat a large pot or Dutch oven over medium-high heat. Add the chicken and cook until browned, about 5 minutes. Remove the chicken from the pot and set aside.
2. Add the onion, garlic, and ginger to the pot and cook until softened, about 5 minutes.
3. Add the tomato paste, turmeric, cumin, coriander, paprika, cayenne pepper, and salt to the pot and stir to combine.
4. Add the chicken broth to the pot and bring to a boil.
5. Reduce the heat to low and add the chicken back to the pot. Simmer for 20-25 minutes, or until the chicken is cooked through.
6. Stir in the chopped cilantro and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for browning the chicken
- Low heat for simmering the chicken in the broth
Serving size:
- 4 servings
Nutritional information:
- Calories: 210
- Fat: 5g
- Carbohydrates: 7g
- Protein: 33g
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or water.
- Fresh cilantro can be substituted with parsley or basil.
Variations:
- Add diced potatoes or carrots for a heartier meal.
- Use bone-in chicken thighs instead of boneless chicken breasts for a richer flavor.
- Add a can of chickpeas for extra protein and fiber.
Tips and tricks:
- Use a sharp knife to cut the chicken into bite-sized pieces for even cooking.
- Don't overcrowd the pot when browning the chicken to ensure it gets crispy.
- Taste the broth and adjust the seasoning as needed before adding the chicken back to the pot.
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 in individual bowls with a sprinkle of fresh cilantro on top.
Garnishes:
- Fresh cilantro, chopped green onions, or a dollop of plain yogurt.
Pairings:
- Serve with naan bread or steamed rice.
Suggested side dishes:
- Roasted vegetables, such as cauliflower or broccoli.
- A simple green salad with a lemon vinaigrette.
Troubleshooting advice:
- If the broth is too thin, simmer the chicken for a few more minutes to thicken it up.
- If the broth is too thick, add more chicken broth or water to thin it out.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Marak Spicy Chicken is a traditional Jewish dish that originated in Yemen.
Flavor profiles:
- Spicy, savory, and aromatic.
Serving suggestions:
- Serve hot with a side of naan bread or steamed rice.
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Region: Indian