Ingredients with Measurements:
- 1 pound of boneless chicken breast, cut into small pieces
- 2 cups of coconut milk
- 1 tablespoon of coconut oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon of ginger, minced
- 1 teaspoon of turmeric powder
- 1 teaspoon of coriander powder
- 1 teaspoon of cumin powder
- 1 teaspoon of chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the coconut oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion, minced garlic, and minced ginger. Cook for 2-3 minutes until the onion is translucent.
3. Add the chicken pieces to the pot and cook for 5-7 minutes until browned on all sides.
4. Add the turmeric powder, coriander powder, cumin powder, chili powder, salt, and pepper to the pot. Stir well to coat the chicken with the spices.
5. Pour in the coconut milk and bring the mixture to a boil.
6. Reduce the heat to low and let the curry simmer for 20-25 minutes until the chicken is cooked through and the sauce has thickened.
7. Garnish with fresh cilantro and serve hot with rice or naan bread.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for cooking the chicken
- Low heat for simmering the curry
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 25g
- Carbohydrates: 10g
- Protein: 25g
Substitutions for ingredients:
- Chicken can be substituted with tofu or vegetables for a vegetarian version.
- Coconut milk can be substituted with heavy cream or almond milk for a lighter version.
Variations:
- Add diced potatoes or carrots to the curry for extra texture and flavor.
- Use different spices such as garam masala or curry powder for a different flavor profile.
Tips and tricks:
- Use fresh spices for the best flavor.
- Adjust the amount of chili powder to your desired level of spiciness.
- Let the curry simmer for longer if you prefer a thicker sauce.
Storage instructions:
- Store any leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a pot over low heat until heated through.
Presentation ideas:
- Serve the curry in a bowl with rice or naan bread on the side.
Garnishes:
- Fresh cilantro
Pairings:
- Serve with rice or naan bread.
Suggested side dishes:
- Cucumber raita
- Roasted vegetables
Troubleshooting advice:
- If the sauce is too thin, let it simmer for longer to thicken.
- If the sauce is too thick, add more coconut milk or water to thin it out.
Food safety advice:
- Make sure the chicken is cooked through before serving.
Food history:
- Mundu Curry is a traditional Indian dish that originated in the southern state of Kerala.
Flavor profiles:
- Spicy, savory, and creamy
Serving suggestions:
- Serve hot with rice or naan bread.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian