Ingredients with Measurements:
- 1 lb chicken breast, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tbsp Saren curry powder
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 2 potatoes, peeled and diced
- 1 carrot, peeled and diced
- 1 red bell pepper, diced
- Salt and pepper to taste
- Fresh cilantro, chopped for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board and knife
Step-by-step instructions:
1. Heat the oil in a large pot over medium heat. Add the onion, garlic, and ginger and sauté until the onion is translucent.
2. Add the Saren curry powder and stir until fragrant, about 1 minute.
3. Add the chicken and stir until coated with the curry powder.
4. Pour in the coconut milk and chicken broth. Bring to a boil, then reduce heat to low and let simmer for 10 minutes.
5. Add the potatoes, carrot, and red bell pepper. Simmer for another 15-20 minutes, or until the vegetables are tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 22g
Carbohydrates: 20g
Protein: 20g
Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp.
- Vegetable oil can be substituted with coconut oil or olive oil.
- Chicken broth can be substituted with vegetable broth or water.
- Potatoes can be substituted with sweet potatoes or butternut squash.
- Red bell pepper can be substituted with green bell pepper or jalapeño pepper.
Variations:
- Add 1 cup of chopped tomatoes for a more tomato-based curry.
- Add 1 cup of chopped spinach or kale for a more nutritious curry.
- Add 1 cup of chickpeas for a vegetarian version of the curry.
Tips and tricks:
- Use fresh ginger for the best flavor.
- Toast the Saren curry powder in a dry pan before adding it to the curry for a deeper flavor.
- Add a splash of lime juice for a tangy twist.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a bowl with a side of rice or naan bread.
Garnishes:
Fresh cilantro, chopped
Pairings:
- Basmati rice
- Naan bread
- Mango chutney
Suggested side dishes:
- Roasted vegetables
- Cucumber salad
- Raita (yogurt sauce)
Troubleshooting advice:
- If the curry is too thick, add more chicken broth or water.
- 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 fully cooked before serving.
- Refrigerate leftovers promptly.
Food history:
Saren curry is a traditional curry from Sri Lanka, made with a blend of spices including coriander, cumin, turmeric, and fennel.
Flavor profiles:
Saren curry is a spicy and aromatic curry with a creamy coconut milk base.
Serving suggestions:
Serve hot with rice or naan bread.
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Region: Indian