Ingredients with Measurements:
- 1 lb. boneless chicken, cut into bite-sized pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp. ginger, grated
- 2 tbsp. curry powder
- 1 tsp. turmeric powder
- 1 tsp. cumin powder
- 1 tsp. coriander powder
- 1 can (14 oz.) coconut milk
- 1 cup chicken broth
- 1 tbsp. fish sauce
- 1 tbsp. brown sugar
- 2 tbsp. vegetable oil
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the onion, garlic, and ginger, and sauté for 2-3 minutes until fragrant.
3. Add the chicken and cook for 5-7 minutes until browned on all sides.
4. Add the curry powder, turmeric powder, cumin powder, and coriander powder, and stir to combine.
5. Pour in the coconut milk and chicken broth, and stir to combine.
6. Add the fish sauce and brown sugar, and stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low and let simmer for 15-20 minutes 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 leaves.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 22g
- Carbohydrates: 9g
- Protein: 30g
Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp.
- 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 for different flavor profiles.
- Add chili flakes for extra heat.
Tips and tricks:
- Use boneless chicken thighs for a more tender and flavorful result.
- Toast the spices before adding them to the curry for extra depth of flavor.
- Let the curry simmer for longer for a richer and more flavorful sauce.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a bowl with rice or naan bread on the side.
- Garnish with fresh cilantro leaves and a squeeze of lime juice.
Garnishes:
- Fresh cilantro leaves
- Lime wedges
Pairings:
- Basmati rice
- Naan bread
- Raita (yogurt dip)
Suggested side dishes:
- Roasted vegetables
- Steamed broccoli
- Cucumber salad
Troubleshooting advice:
- If the sauce is too thin, let it simmer for longer to thicken.
- If the sauce is too thick, add more chicken broth or coconut milk.
Food safety advice:
- Make sure the chicken is cooked through to an internal temperature of 165°F.
Food history:
- Salagnun Curry is a traditional Thai curry that originated in the southern region of Thailand.
Flavor profiles:
- Salty, sweet, spicy, and savory.
Serving suggestions:
- Serve hot with rice or naan bread.
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Region: Indian