Ingredients with Measurements:
- 1 lb chicken breast, cut into bite-sized pieces
- 1 can (14 oz) coconut milk
- 1 cup water
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tbsp curry powder
- 1 tbsp tamarind paste
- 1 tbsp brown sugar
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp vegetable oil
- 2 tbsp chopped cilantro (optional)
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and sauté for 2-3 minutes until translucent.
3. Add the minced garlic and grated ginger and sauté for another minute.
4. Add the curry powder and stir until fragrant, about 1 minute.
5. Add the chicken pieces and stir until they are coated with the curry mixture.
6. Add the coconut milk, water, tamarind paste, brown sugar, salt, and black pepper.
7. Stir well and bring to a boil.
8. Reduce the heat to low and simmer for 20-25 minutes until the chicken is cooked through and the sauce has thickened.
9. Taste and adjust seasoning if necessary.
10. Garnish with chopped cilantro (optional) and serve hot with rice or bread.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 400
- Total fat: 28g
- Saturated fat: 20g
- Cholesterol: 60mg
- Sodium: 620mg
- Total carbohydrates: 18g
- Dietary fiber: 3g
- Sugars: 6g
- Protein: 22g
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or drumsticks.
- Tamarind paste can be substituted with lime juice or vinegar.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add vegetables such as potatoes, carrots, or bell peppers for a more colorful and nutritious dish.
- Use different types of curry powder for different levels of spiciness and flavor.
- Substitute chicken with tofu or shrimp for a vegetarian or seafood version.
Tips and tricks:
- Use fresh ginger for a more intense flavor.
- Toast the curry powder in a dry pan before adding it to the pot for a deeper aroma.
- If the sauce is too thin, simmer for a few more minutes until it thickens.
- If the sauce is too thick, add more water or coconut milk to thin it out.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a microwave or on the stove over low heat until heated through.
Presentation ideas:
- Serve in a bowl with a scoop of rice and a sprinkle of chopped cilantro on top.
- Garnish with a lime wedge or sliced red chili for a pop of color.
Garnishes:
- Chopped cilantro
- Lime wedge
- Sliced red chili
Pairings:
- Rice
- Naan bread
- Roti bread
Suggested side dishes:
- Cucumber salad
- Steamed vegetables
- Papadum (Indian crispy flatbread)
Troubleshooting advice:
- If the sauce separates, whisk it vigorously until it emulsifies again.
- If the sauce is too spicy, add more coconut milk or yogurt to cool it down.
- If the chicken is tough, simmer for a few more minutes until it becomes tender.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Susu Masam Kari Ayam is a fusion dish that combines Indian and Malay flavors. It is a popular dish in Malaysia and Singapore.
Flavor profiles:
- Creamy, tangy, spicy, savory
Serving suggestions:
- Serve hot with rice or bread.
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Region: Malaysian