Ingredients with Measurements:
- 1 pound chicken breast, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 1 cup Shonan Gold beer
- 1 cup chicken broth
- 2 carrots, peeled and sliced
- 2 potatoes, peeled and diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons cilantro, chopped
Special equipment needed:
- Large pot
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
- Mixing bowl
- Serving bowls
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat. Add the chicken and cook until browned on all sides, 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, paprika, and salt. Stir until fragrant, about 1 minute.
4. Add the diced tomatoes, coconut milk, Shonan Gold beer, and chicken broth. Stir to combine.
5. Add the carrots, potatoes, red bell pepper, and green bell pepper. Bring to a boil, then reduce heat to low and simmer for 30 minutes, or until the vegetables are tender.
6. In a small bowl, whisk together the cornstarch and water. Add to the pot and stir until the curry thickens, about 5 minutes.
7. Add the cooked chicken back to the pot and stir to combine. Cook for an additional 5 minutes, or until the chicken is heated through.
8. Serve the Shonan Gold Curry in bowls, garnished with cilantro.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 380
Fat: 20g
Carbohydrates: 25g
Protein: 25g
Sodium: 900mg
Substitutions for ingredients:
- Chicken can be substituted with tofu or beef
- Shonan Gold beer can be substituted with any light beer
- Chicken broth can be substituted with vegetable broth
Variations:
- Add more vegetables such as zucchini, eggplant, or mushrooms
- Use different types of curry powder for different flavor profiles
- Add a dollop of yogurt or sour cream on top for added creaminess
Tips and tricks:
- Cut the chicken into bite-sized pieces for even cooking
- Use fresh ginger for added flavor
- Adjust the amount of curry powder to your desired level of spiciness
Storage instructions:
Store the Shonan Gold 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, stirring occasionally.
Presentation ideas:
Serve the Shonan Gold Curry in bowls with a side of naan bread or rice.
Garnishes:
Garnish with chopped cilantro or a dollop of yogurt or sour cream.
Pairings:
Pair with a light beer such as Shonan Gold or a crisp white wine.
Suggested side dishes:
Serve with naan bread or rice.
Troubleshooting advice:
- If the curry is too thick, add more chicken broth or water
- If the curry is too thin, whisk together more cornstarch and water and add to the pot
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Curry originated in India and has since spread to many other countries, including Japan where it has become a popular dish.
Flavor profiles:
The Shonan Gold Curry has a rich and spicy flavor with a hint of sweetness from the Shonan Gold beer.
Serving suggestions:
Serve the Shonan Gold Curry in bowls with a side of naan bread or rice.
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Region: Japanese