Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cardamom
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 1 tablespoon brown sugar
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Special equipment needed:
- Large skillet or Dutch oven
- Wooden spoon or spatula
- Cutting board and knife
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.
2. Add the diced onion and sauté for 3-4 minutes, until softened.
3. Add the minced garlic and grated ginger and sauté for another minute, until fragrant.
4. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes.
5. Add the curry powder, cumin, coriander, turmeric, cayenne pepper, cinnamon, and cardamom to the skillet and stir to coat the chicken and vegetables.
6. Pour in the diced tomatoes and coconut milk and stir to combine.
7. Add the brown sugar and stir until dissolved.
8. Bring the mixture to a simmer and reduce the heat to low.
9. Cover the skillet or Dutch oven and let the curry simmer for 20-25 minutes, until the chicken is cooked through and the sauce has thickened.
10. Season with salt and pepper to taste.
11. Garnish with fresh cilantro and serve hot with rice or naan bread.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 390
Fat: 23g
Carbohydrates: 17g
Protein: 30g
Sodium: 420mg
Sugar: 7g
Substitutions for ingredients:
- Chicken can be substituted with tofu or chickpeas for a vegetarian version.
- Vegetable oil can be substituted with coconut oil or ghee.
- Diced tomatoes can be substituted with fresh tomatoes or tomato sauce.
- Coconut milk can be substituted with heavy cream or yogurt.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add vegetables such as bell peppers, carrots, or potatoes for a heartier curry.
- Use different types of curry powder or spices for a different flavor profile.
- Add a squeeze of lime juice for a tangy twist.
Tips and tricks:
- Cut the chicken into bite-sized pieces for even cooking.
- Use fresh ginger for the best flavor.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
- Let the curry simmer for at least 20 minutes to allow the flavors to meld together.
Storage instructions:
Leftovers can be stored 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 the curry in a bowl with a scoop of rice or on a plate with a piece of naan bread.
Garnishes:
Fresh cilantro, chopped
Pairings:
- Rice or naan bread
- Mango chutney
- Raita (yogurt sauce)
Suggested side dishes:
- Roasted vegetables
- Steamed broccoli
- Cucumber salad
Troubleshooting advice:
- If the curry is too thick, add a splash of water or chicken broth to thin it out.
- If the curry is too thin, let it simmer uncovered for a few more minutes to thicken.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Curry is a dish that originated in India and has since spread throughout the world, with many different variations and spice blends.
Flavor profiles:
Spicy, savory, aromatic
Serving suggestions:
Serve hot with rice or naan bread.
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Region: Indian