Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tbsp vegetable oil
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground 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, garlic, and ginger and sauté until the onion is translucent, about 5 minutes.
3. Add the chicken and cook until browned on all sides, about 5-7 minutes.
4. Add the curry powder, cumin, coriander, turmeric, and cayenne pepper and stir to coat the chicken and vegetables.
5. Pour in the diced tomatoes and coconut milk and stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 35 minutes
Temperature:
Medium-high heat for sautéing, then low heat for simmering.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 320
Fat: 18g
Carbohydrates: 10g
Protein: 28g
Sodium: 420mg
Sugar: 4g
Substitutions for ingredients:
- Chicken can be substituted with tofu or chickpeas for a vegetarian version.
- Vegetable oil can be substituted with coconut oil or ghee.
- Diced tomatoes can be substituted with fresh tomatoes or tomato puree.
- Coconut milk can be substituted with heavy cream or yogurt.
Variations:
- Add vegetables such as bell peppers, carrots, or potatoes to the curry.
- Use different types of curry powder or spices to change the flavor profile.
- Add a tablespoon of honey or brown sugar for a sweeter curry.
Tips and Tricks:
- Cut the chicken into bite-sized pieces for even cooking.
- Use fresh ginger for a stronger flavor.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
- Let the curry simmer for longer to thicken the sauce.
Storage Instructions:
Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the curry in a microwave or on the stovetop until heated through.
Presentation Ideas:
Serve the curry in a large bowl or on a platter, garnished with fresh cilantro.
Garnishes:
Fresh cilantro or chopped peanuts.
Pairings:
- Serve with rice or naan bread.
- Pair with a side salad or steamed vegetables.
Suggested Side Dishes:
- Basmati rice
- Garlic naan
- Cucumber raita
Troubleshooting Advice:
- If the sauce is too thin, let it simmer for longer to thicken.
- If the curry is too spicy, add more coconut milk or heavy cream to balance the heat.
Food Safety Advice:
- Make sure the chicken is cooked through before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food History:
Curry originated in India and has since spread to other parts of the world, including Southeast Asia and the Caribbean.
Flavor Profiles:
This curry has a spicy and savory flavor with a hint of sweetness from the coconut milk.
Serving Suggestions:
Serve the curry in a large bowl or on a platter, garnished with fresh cilantro.
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Region: Indian