Ingredients with Measurements:
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 1 tbsp vegetable oil
- Salt and pepper, to taste
- Fresh cilantro, chopped (optional)
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
- Measuring cups and spoons
Step-by-step instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and ginger and cook for another minute.
4. Add the chicken and cook until browned on all sides, about 5 minutes.
5. Add the curry powder, cumin, coriander, turmeric, and cayenne pepper and stir to coat the chicken and vegetables.
6. Add the diced tomatoes and coconut milk and stir to combine.
7. Bring the mixture to a simmer and reduce the heat to low.
8. Cover and cook for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with fresh cilantro, if desired.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for cooking the chicken and vegetables
- Low heat for simmering the sauce
Serving size:
- 4 servings
Nutritional information:
- Calories: 400
- Fat: 25g
- Carbohydrates: 12g
- Protein: 32g
- Fiber: 3g
- Sugar: 6g
Substitutions for ingredients:
- Chicken can be substituted with tofu or chickpeas for a vegetarian version.
- Diced tomatoes can be substituted with fresh tomatoes or tomato sauce.
- Coconut milk can be substituted with heavy cream or yogurt.
Variations:
- Add vegetables such as bell peppers, carrots, or potatoes for a heartier meal.
- Use different spices such as garam masala or cinnamon for a different flavor profile.
- Add a tablespoon of honey or sugar for a sweeter curry.
Tips and tricks:
- Use a non-stick skillet or wok to prevent sticking.
- Make sure to cut the chicken into bite-sized pieces for even cooking.
- Adjust the amount of cayenne pepper 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 or naan bread.
Garnishes:
- Fresh cilantro, chopped
- Sliced green onions
- Sliced red chili peppers
Pairings:
- Serve with a side of rice or naan bread.
- Pair with a crisp white wine or a cold beer.
Suggested side dishes:
- Basmati rice
- Naan bread
- Roasted vegetables
Troubleshooting advice:
- If the sauce is too thin, simmer uncovered for a few more minutes to thicken.
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
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:
- Sarazzu is a style of cooking from the Indian state of Kerala, known for its spicy and flavorful curries.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve hot with a side of rice or naan bread.
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Region: Indian