Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (13.5 ounces) coconut milk
- 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 oil in a large skillet or wok over medium-high heat.
2. Add the onion and garlic, and sauté for 2-3 minutes until softened.
3. Add the chicken pieces and cook for 5-7 minutes until browned on all sides.
4. Add the curry powder, cumin, coriander, turmeric, and cayenne pepper, and stir to coat the chicken and vegetables.
5. Pour in the diced tomatoes and coconut milk, and stir to combine.
6. Bring the mixture to a simmer, then reduce the heat to medium-low and let it cook for 10-15 minutes until the chicken is cooked through and the sauce has thickened.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh cilantro if desired.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat for sautéing
- Medium-low heat for simmering
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 410
- Fat: 28g
- Carbohydrates: 13g
- Protein: 29g
- Fiber: 3g
- Sugar: 5g
- Sodium: 370mg
Substitutions for ingredients:
- You can use boneless, skinless chicken thighs instead of chicken breasts.
- You can use olive oil or coconut oil instead of vegetable oil.
- You can use fresh tomatoes instead of canned tomatoes.
Variations:
- You can add vegetables such as bell peppers, carrots, or potatoes to the curry.
- You can use different types of curry powder or spices to change the flavor profile.
- You can add a spoonful of honey or brown sugar to the curry for a touch of sweetness.
Tips and Tricks:
- Cut the chicken into small, bite-sized pieces so that it cooks quickly and evenly.
- Use a wooden spoon or spatula to stir the curry gently, so that the chicken doesn't break apart.
- Taste the curry as it cooks and adjust the seasoning as needed.
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 microwave-safe dish or on the stovetop over low heat until heated through.
Presentation Ideas:
- Serve the curry in a large bowl or on individual plates.
- Garnish with fresh cilantro or chopped peanuts.
Garnishes:
- Fresh cilantro
- Chopped peanuts
- Sliced green onions
Pairings:
- Serve the curry with steamed rice or naan bread.
Suggested Side Dishes:
- Cucumber salad
- Roasted vegetables
- Garlic bread
Troubleshooting Advice:
- If the curry is too thick, add a splash of water or chicken broth to thin it out.
- If the curry is too thin, let it simmer for a few more minutes until it thickens.
Food Safety Advice:
- Make sure the chicken is cooked through before serving.
- Store any leftover curry in the refrigerator and consume within 3 days.
Food History:
- Curry is a popular dish in many cultures, including Indian, Thai, and Caribbean cuisine.
Flavor Profiles:
- This curry chicken recipe has a savory, slightly spicy flavor with a hint of sweetness from the coconut milk.
Serving Suggestions:
- Serve the curry hot with rice or naan bread for a filling and satisfying meal.
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