Ingredients with Measurements:
- 1 pound of chicken breast, cut into bite-sized pieces
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon of ginger, grated
- 2 tablespoons of vegetable oil
- 2 tablespoons of Daru (local alcohol)
- 1 tablespoon of tomato paste
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
- 1 teaspoon of turmeric powder
- 1 teaspoon of red chili powder
- 1 teaspoon of garam masala
- Salt to taste
- 1 cup of water
- Fresh cilantro leaves, chopped for garnish
Special equipment needed:
- Large skillet
- Wooden spoon
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet over medium-high heat.
2. Add the chopped onion and sauté until golden brown.
3. Add the minced garlic and grated ginger, and sauté for another minute.
4. Add the chicken pieces and cook until browned on all sides.
5. Add the Daru and cook for 2-3 minutes until the alcohol has evaporated.
6. Add the tomato paste, cumin powder, coriander powder, turmeric powder, red chili powder, garam masala, and salt to taste. Stir well to combine.
7. Add 1 cup of water and bring to a boil.
8. Reduce the heat to low, cover the skillet, and simmer for 20-25 minutes or until the chicken is cooked through.
9. Garnish with fresh cilantro leaves and serve hot with rice or naan bread.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat: 10g
Protein: 25g
Carbohydrates: 10g
Fiber: 2g
Sugar: 3g
Sodium: 300mg
Substitutions for ingredients:
- Chicken can be substituted with beef or lamb.
- Daru can be substituted with white wine or apple cider vinegar.
- Tomato paste can be substituted with canned tomatoes or fresh tomatoes.
Variations:
- Add vegetables such as bell peppers, carrots, or potatoes for a more hearty meal.
- Use different spices such as cinnamon or cardamom for a different flavor profile.
- Make it vegetarian by substituting chicken with tofu or chickpeas.
Tips and tricks:
- Use boneless chicken for easier preparation.
- Marinate the chicken in the spices for a few hours before cooking for a more intense flavor.
- Adjust the amount of spices according to your taste preference.
- Use a non-stick skillet to prevent the chicken from sticking to the bottom.
Storage instructions:
Leftovers can be stored 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 or naan bread on the side.
Garnishes:
Garnish with fresh cilantro leaves.
Pairings:
Pair with a cold beer or a glass of white wine.
Suggested side dishes:
Serve with rice or naan bread.
Troubleshooting advice:
- If the curry is too thick, add more water to thin it out.
- If the curry is too thin, let it simmer for longer to reduce the liquid.
Food safety advice:
Make sure the chicken is cooked through before serving.
Food history:
Daru is a local alcohol made from rice, millet, or maize in the northeastern region of India.
Flavor profiles:
Spicy, savory, and aromatic.
Serving suggestions:
Serve hot with rice or naan bread.
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Region: Indian