Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into small cubes
- 2 tbsp vegetable oil
- 1 tbsp garlic, minced
- 1 tbsp ginger, minced
- 1 onion, diced
- 2 tbsp red chili powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp salt
- 1/2 cup tomato puree
- 1/4 cup water
- 1/4 cup cilantro, chopped
Special Equipment Needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-Step Instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the minced garlic and ginger and sauté for 30 seconds.
3. Add the diced onion and sauté until translucent, about 2-3 minutes.
4. Add the red chili powder, cumin powder, coriander powder, turmeric powder, and salt. Stir to combine.
5. Add the chicken cubes and stir to coat with the spice mixture.
6. Add the tomato puree and water. Stir to combine.
7. Reduce the heat to medium-low and let the chicken simmer for 15-20 minutes, or until cooked through.
8. Garnish with chopped cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for sautéing, medium-low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories: 230
Fat: 9g
Carbohydrates: 9g
Protein: 28g
Sodium: 600mg
Sugar: 3g
Substitutions for ingredients:
- Chicken can be substituted with tofu or paneer for a vegetarian option.
- Tomato puree can be substituted with canned diced tomatoes.
Variations:
- Add diced bell peppers or carrots for additional vegetables.
- Use different types of chili powder for varying levels of spiciness.
- Add coconut milk for a creamier sauce.
Tips and Tricks:
- Cut the chicken into small cubes for faster cooking time.
- Use a wooden spoon or spatula to prevent scratching the skillet or wok.
- Adjust the amount of chili powder to your preferred 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 Spicy Red Chili Powder Chicken over rice or with naan bread.
Garnishes:
Garnish with chopped cilantro.
Pairings:
Serve with a side of roasted vegetables or a cucumber salad.
Suggested Side Dishes:
- Roasted vegetables
- Cucumber salad
- Naan bread
Troubleshooting Advice:
- If the chicken is not cooked through after simmering, continue to cook until no longer pink in the middle.
- If the sauce is too thick, add more water to thin it out.
Food Safety Advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Red chili powder is a staple in Indian cuisine and is commonly used in curries and other spicy dishes.
Flavor Profiles:
Spicy, savory, and slightly sweet.
Serving Suggestions:
Serve over rice or with naan bread.
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