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
- 1 tbsp mild curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 1 can (14 oz) diced tomatoes, undrained
- 1 cup chicken broth
- 1/2 cup plain yogurt
- 2 tbsp fresh cilantro, chopped
- Salt and pepper to taste
- 2 tbsp vegetable oil
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
- Cutting board
- Knife
- Measuring cups and spoons
Step-by-step instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the chicken and cook until browned, about 5 minutes. Remove from the skillet and set aside.
3. Add the onion, garlic, and ginger to the skillet and cook until softened, about 3 minutes.
4. Add the curry powder, cumin, coriander, turmeric, paprika, and cayenne pepper to the skillet and stir well.
5. Add the diced tomatoes and chicken broth to the skillet and bring to a boil.
6. Reduce the heat to low and simmer for 10 minutes.
7. Add the cooked chicken back to the skillet and stir well.
8. Simmer for another 10 minutes.
9. Stir in the yogurt and cilantro.
10. Season with salt and pepper to taste.
11. Serve hot with rice or naan bread.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat for cooking chicken
- Low heat for simmering curry
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 280
- Fat: 10g
- Carbohydrates: 13g
- Protein: 32g
- Sodium: 470mg
- Sugar: 6g
Substitutions for ingredients:
- Chicken can be substituted with tofu or vegetables for a vegetarian option.
- Mild curry powder can be substituted with medium or hot curry powder for a spicier version.
- Plain yogurt can be substituted with coconut milk for a creamier texture.
Variations:
- Add vegetables such as bell peppers, carrots, or potatoes for a heartier dish.
- Use shrimp or fish instead of chicken for a seafood version.
- Add raisins or chopped apples for a sweeter flavor.
Tips and tricks:
- Cut the chicken into bite-sized pieces for even cooking.
- Use fresh ginger for a stronger flavor.
- Adjust the spices 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 stove over low heat until heated through.
Presentation ideas:
- Serve in a bowl with rice or naan bread on the side.
- Garnish with fresh cilantro or chopped peanuts.
Pairings:
- Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
- Steamed broccoli or green beans
- Mixed green salad with vinaigrette dressing
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 few more minutes to thicken it up.
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:
- Curry originated in India and has been adapted in various cuisines around the world.
Flavor profiles:
- Mild, savory, slightly sweet, and creamy.
Serving suggestions:
- Serve as a main dish for dinner or lunch.
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