Ingredients with Measurements:
- 1 pound chicken breast, cut into bite-sized pieces
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 can (14 oz) of Moambe sauce
- 1 can (14 oz) of coconut milk
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed: None
Step-by-step instructions:
1. In a large skillet, heat the olive oil over medium heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and grated ginger and cook for another 2 minutes.
4. Add the chicken pieces and cook until browned on all sides, about 5 minutes.
5. Add the curry powder, cumin, coriander, turmeric, and paprika and stir well to coat the chicken and onions.
6. Pour in the Moambe sauce and coconut milk and stir well.
7. Bring the curry to a boil, then reduce the heat to low and let simmer for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh cilantro.
30-40 minutes
Temperature: Medium heat
Serving size: 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 24g
- Carbohydrates: 10g
- Protein: 25g
Substitutions for ingredients:
- Chicken can be substituted with tofu or vegetables for a vegetarian option.
- Moambe sauce can be substituted with tomato sauce or diced tomatoes.
Variations:
- Add diced potatoes or sweet potatoes for a heartier curry.
- Use different types of curry powder or spices for a different flavor profile.
Tips and tricks:
- Be sure to brown the chicken well before adding the sauce for maximum flavor.
- Adjust the amount of curry powder and spices to your liking.
- Serve with rice or naan bread for a complete meal.
Storage instructions:
- Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a microwave or on the stove over low heat until heated through.
Presentation ideas:
- Serve the curry in a large bowl with rice or naan bread on the side.
- Garnish with fresh cilantro or chopped peanuts for added texture and flavor.
Garnishes:
- Fresh cilantro
- Chopped peanuts
- Sliced green onions
Pairings:
- Serve with rice or naan bread.
- Pair with a side salad or roasted vegetables.
Suggested side dishes:
- Steamed rice
- Naan bread
- Roasted vegetables
- Side salad
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
- If the curry is too spicy, add more coconut milk to tone down the heat.
Food safety advice:
- Be sure to cook the chicken to an internal temperature of 165°F to ensure it is fully cooked.
Food history:
- Moambe sauce is a traditional African sauce made from the fruit of the African oil palm.
Flavor profiles:
- This curry has a rich and spicy flavor with hints of sweetness from the Moambe sauce.
Serving suggestions:
- Serve the curry in a large bowl with rice or naan bread on the side.
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