Ingredients with Measurements:
- 1 pound boneless, skinless chicken breast, cut into small pieces
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper
- 4 cups chicken broth
- 1 can (13.5 ounces) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 8 ounces dried egg noodles
- Salt and pepper to taste
- Fresh cilantro and lime wedges for garnish
Special Equipment Needed:
- Large pot
- Wooden spoon
- Colander
Step-by-Step Instructions:
1. Heat the vegetable oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add the chicken and cook until browned, about 5 minutes.
3. Add the curry powder, cumin, coriander, turmeric, ginger, and cayenne pepper. Cook for 1-2 minutes, stirring constantly.
4. Add the chicken broth, coconut milk, fish sauce, and brown sugar. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. While the soup is simmering, cook the egg noodles according to package instructions. Drain and set aside.
6. Season the soup with salt and pepper to taste.
7. To serve, divide the cooked noodles among four bowls. Ladle the soup over the noodles. Garnish with fresh cilantro and lime wedges.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 20g
Carbohydrates per serving: 40g
Protein per serving: 30g
Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp.
- Vegetable broth can be used instead of chicken broth.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add vegetables such as carrots, bell peppers, or potatoes to the soup.
- Use different types of noodles such as rice noodles or udon noodles.
- Add a dollop of sour cream or yogurt on top of the soup for added creaminess.
Tips and Tricks:
- Use a good quality curry powder for the best flavor.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
- Make the soup ahead of time and reheat before serving.
Storage Instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation Ideas:
Serve the soup in a large bowl with the noodles on the bottom and the soup on top. Garnish with fresh cilantro and lime wedges.
Garnishes:
Fresh cilantro and lime wedges
Pairings:
Serve with a side of steamed rice or naan bread.
Suggested Side Dishes:
Steamed rice or naan bread
Troubleshooting Advice:
- If the soup is too thick, add more chicken broth or coconut milk.
- If the soup is too thin, simmer for a few more minutes to reduce the liquid.
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:
Mi Kari Ayam is a popular Indonesian dish that is a fusion of Chinese and Indian cuisine.
Flavor Profiles:
This dish has a rich and creamy coconut curry broth with a hint of spice from the cayenne pepper. The chicken adds a savory flavor to the dish.
Serving Suggestions:
Serve the soup hot with a side of steamed rice or naan bread.
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Region: Malaysian