Ingredients with Measurements:
- 1 lb. of chicken breast, cut into bite-sized pieces
- 1 can of coconut milk (13.5 oz.)
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp. of ginger, minced
- 1 tbsp. of curry powder
- 1 tsp. of ground cumin
- 1 tsp. of ground coriander
- 1 tsp. of salt
- 1/2 tsp. of black pepper
- 1/4 tsp. of cayenne pepper
- 1 tbsp. of vegetable oil
- 1 cup of water
- 1/4 cup of Pentadiplandra Brazzeana seeds, crushed
Special equipment needed:
- Large skillet or wok
- Mortar and pestle
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the chopped onion and sauté until it becomes translucent.
3. Add the minced garlic and ginger and sauté for another minute.
4. Add the chicken breast and cook until it becomes browned on all sides.
5. Add the curry powder, ground cumin, ground coriander, salt, black pepper, and cayenne pepper. Stir well to combine.
6. Add the crushed Pentadiplandra Brazzeana seeds and stir well to combine.
7. Pour in the can of coconut milk and the cup of water. Stir well to combine.
8. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes.
9. Serve hot with rice or naan bread.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat for sautéing
- Low heat for simmering
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 360
- Fat: 24g
- Carbohydrates: 9g
- Protein: 28g
Substitutions for ingredients:
- Chicken breast can be substituted with tofu or shrimp.
- Vegetable oil can be substituted with coconut oil or olive oil.
- Crushed Pentadiplandra Brazzeana seeds can be substituted with crushed peanuts or cashews.
Variations:
- Add vegetables such as bell peppers, carrots, or potatoes for a heartier meal.
- Use different types of curry powder for a different flavor profile.
- Add a squeeze of lime juice for a tangy twist.
Tips and tricks:
- Crush the Pentadiplandra Brazzeana seeds in a mortar and pestle to release their full flavor.
- Use full-fat coconut milk for a creamier texture.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a microwave-safe dish in 30-second intervals until heated through.
Presentation ideas:
- Serve the curry in a bowl with a side of rice or naan bread.
- Garnish with fresh cilantro or chopped peanuts.
Pairings:
- Serve with a side of steamed vegetables or a fresh salad.
Suggested side dishes:
- Steamed broccoli or green beans
- Cucumber and tomato salad
- Roasted sweet potatoes
Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk to thin it out.
- If the curry is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Pentadiplandra Brazzeana is a plant native to Africa that has been used for medicinal purposes for centuries.
Flavor profiles:
- This curry has a rich and creamy coconut flavor with a spicy kick from the cayenne pepper.
Serving suggestions:
- Serve the curry in individual bowls with a side of rice or naan bread.
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