Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp vegetable oil
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 2 tbsp curry powder
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp turmeric
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- Salt and pepper, to taste
- Fresh cilantro, chopped (optional)
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the onion, garlic, and ginger and sauté until the onion is translucent, about 3-4 minutes.
3. Add the chicken and cook until browned on all sides, about 5-7 minutes.
4. Add the diced tomatoes, coconut milk, curry powder, cumin, coriander, turmeric, paprika, cayenne pepper, salt, and pepper. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.
6. Serve hot, garnished with fresh cilantro if desired.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for sautéing, boiling, and simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 420
- Fat: 28g
- Carbohydrates: 14g
- Protein: 30g
- Sodium: 480mg
- Sugar: 6g
Substitutions for ingredients:
- Chicken: Can be substituted with tofu or vegetables such as cauliflower or potatoes for a vegetarian option.
- Coconut milk: Can be substituted with heavy cream or yogurt for a creamier texture.
- Curry powder: Can be substituted with garam masala or a blend of ground cumin, coriander, and turmeric.
Variations:
- Add vegetables such as bell peppers, carrots, or green beans for added nutrition and flavor.
- Use different types of meat such as beef or lamb for a different taste.
- Adjust the level of spiciness by adding more or less cayenne pepper.
Tips and tricks:
- Use fresh ginger and garlic for the best flavor.
- Toast the spices in the pan before adding the other ingredients for a deeper flavor.
- Let the curry simmer for at least 20 minutes to allow the flavors to meld together.
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 a bowl with rice or naan bread on the side.
- Garnish with fresh cilantro or sliced red chili peppers.
Garnishes:
- Fresh cilantro
- Sliced red chili peppers
Pairings:
- Basmati rice
- Naan bread
- Raita (yogurt sauce)
Suggested side dishes:
- Roasted vegetables
- Lentil soup
- Chickpea salad
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- Curry is a dish that originated in India and has since spread throughout the world, with many variations and adaptations.
Flavor profiles:
- Spicy, savory, and aromatic.
Serving suggestions:
- Serve hot with rice or naan bread on the side.
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Region: Indian