Ingredients with Measurements:
- 1 pound chicken breast, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cayenne pepper
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 1 cup water
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board
- Knife
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook until browned, about 5 minutes. Remove the chicken from the pot and set aside.
2. In the same pot, add the onion, garlic, and ginger. Cook until the onion is translucent, about 5 minutes.
3. Add the curry powder, cumin, coriander, turmeric, cinnamon, and cayenne pepper. Cook for 1-2 minutes, stirring constantly, until fragrant.
4. Add the diced tomatoes, coconut milk, water, fish sauce, and brown sugar. Stir to combine.
5. Add the chicken back to the pot and bring the curry to a boil. Reduce the heat to low and let simmer for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.
6. Season with salt and pepper to taste.
7. Serve the Ramontchi Curry over rice and garnish with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for browning chicken
Medium heat for cooking onion, garlic, and ginger
Low heat for simmering curry
Serving size:
4 servings
Nutritional information:
Calories: 420
Fat: 28g
Carbohydrates: 16g
Protein: 29g
Sodium: 650mg
Sugar: 8g
Substitutions for ingredients:
- Chicken can be substituted with beef, pork, or tofu
- Vegetable oil can be substituted with coconut oil or olive oil
- Fish sauce can be substituted with soy sauce or Worcestershire sauce
- Brown sugar can be substituted with honey or maple syrup
Variations:
- Add vegetables such as bell peppers, carrots, or potatoes
- Use different types of curry powder or spices for different flavor profiles
- Make it vegetarian by omitting the chicken and using vegetable broth instead of water
Tips and tricks:
- Use a wooden spoon or spatula to stir the curry to prevent scratching the pot
- Adjust the amount of cayenne pepper to your desired level of spiciness
- Let the curry simmer for longer if you prefer a thicker sauce
Storage instructions:
Store leftover Ramontchi Curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a pot over medium heat until heated through.
Presentation ideas:
Serve the Ramontchi Curry in a bowl over rice with fresh cilantro on top.
Garnishes:
Fresh cilantro
Pairings:
- Naan bread
- Steamed vegetables
- Mango chutney
Suggested side dishes:
- Basmati rice
- Quinoa
- 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 longer to thicken the sauce
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness
- Store leftovers in the refrigerator within 2 hours of cooking to prevent bacterial growth
Food history:
Ramontchi Curry is a fusion dish that combines Indian curry with African flavors. It originated in Mozambique, where it is a popular dish.
Flavor profiles:
The Ramontchi Curry is spicy, savory, and slightly sweet. The curry powder and spices add warmth and depth, while the coconut milk and brown sugar add sweetness and creaminess.
Serving suggestions:
Serve the Ramontchi Curry with a side of rice and naan bread for a complete meal.
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