Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tbsp Sambal Oelek chili paste
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 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 chopped onion and sauté for 2-3 minutes until softened.
3. Add the minced garlic and grated ginger and cook for another minute.
4. Add the Sambal Oelek chili paste, curry powder, ground cumin, and ground coriander. Stir to combine and cook for 1-2 minutes until fragrant.
5. Add the chicken pieces and cook for 5-7 minutes until browned on all sides.
6. Pour in the coconut milk, chicken broth, fish sauce, and brown sugar. Stir to combine.
7. Bring the mixture to a simmer and let it cook for 10-15 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: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 23g
- Carbohydrates: 11g
- Protein: 25g
Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp.
- Sambal Oelek chili paste can be substituted with any other chili paste or hot sauce.
- Chicken broth can be substituted with vegetable broth.
Variations:
- Add vegetables such as bell peppers, carrots, or potatoes to the curry.
- Use different types of curry powder for different flavor profiles.
- Add a squeeze of lime juice for a tangy twist.
Tips and tricks:
- Cut the chicken into bite-sized pieces to ensure even cooking.
- Use a wooden spoon or spatula to stir the curry to prevent the chicken from breaking apart.
- Adjust the amount of Sambal Oelek chili paste to your desired level of spiciness.
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 the curry in a bowl with a side of rice and naan bread.
Garnishes:
- Fresh cilantro leaves
Pairings:
- Serve with white rice or naan bread.
Suggested side dishes:
- Steamed vegetables such as broccoli or green beans.
Troubleshooting advice:
- If the curry is too thick, add more chicken broth 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 to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Sambal Oelek chili paste is a traditional Indonesian condiment made from ground chili peppers, vinegar, and salt.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve hot as a main dish.
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Region: Indonesian