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 curry powder
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- Salt and pepper, to taste
- Fresh cilantro, chopped, for garnish
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
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.
6. Add the diced tomatoes and coconut milk and stir to combine.
7. Bring the mixture to a simmer and cook for 15-20 minutes, or 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.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 390
- Fat: 27g
- Carbohydrates: 12g
- Protein: 28g
Substitutions for ingredients:
- Chicken can be substituted with tofu or vegetables for a vegetarian option.
- Curry powder can be substituted with garam masala or a blend of ground cumin, coriander, and turmeric.
Variations:
- Add diced potatoes or carrots for extra texture and flavor.
- Use bone-in chicken for a richer flavor.
- Add a dollop of yogurt or sour cream on top for a creamy finish.
Tips and tricks:
- Use fresh ginger for a stronger flavor.
- Toast the spices in the oil before adding the chicken for a deeper flavor.
- Use full-fat coconut milk for a richer 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 and naan bread on the side.
Garnishes:
- Fresh cilantro
Pairings:
- Serve with rice and naan bread.
Suggested side dishes:
- Cucumber raita
- Roasted vegetables
Troubleshooting advice:
- If the sauce is too thin, simmer for a few more minutes until it thickens.
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Curry originated in India and has since become popular around the world.
Flavor profiles:
- Spicy, savory, and aromatic.
Serving suggestions:
- Serve hot with rice and naan bread.
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Region: Indian