Ingredients with Measurements:
- 1 lb chicken breast, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon paprika
- 1 can coconut milk
- 1 cup chicken broth
- 2 potatoes, peeled and cubed
- 1 carrot, peeled and sliced
- 1 red bell pepper, sliced
- Salt and pepper to taste
- Cilantro for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Heat the oil in a large pot over medium heat. Add the onion, garlic, and ginger and sauté until the onion is translucent, about 5 minutes.
2. Add the chicken and cook until browned on all sides, about 5 minutes.
3. Add the curry powder, turmeric, cumin, coriander, and paprika and stir until the chicken is coated in the spices.
4. Pour in the coconut milk and chicken broth and bring to a simmer.
5. Add the potatoes, carrot, and red bell pepper and stir to combine.
6. Cover the pot and let simmer for 20-25 minutes, or until the vegetables are tender and the chicken is cooked through.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 380
- Fat: 22g
- Carbohydrates: 22g
- Protein: 26g
Substitutions for ingredients:
- Chicken breast can be substituted with boneless, skinless chicken thighs.
- Vegetable oil can be substituted with coconut oil or olive oil.
- Chicken broth can be substituted with vegetable broth.
Variations:
- Add more vegetables such as green beans, peas, or cauliflower.
- Use different types of meat such as beef or shrimp.
- Adjust the spice level by adding more or less curry powder.
Tips and tricks:
- Use fresh spices for the best flavor.
- Cut the chicken into bite-sized pieces for even cooking.
- Add a splash of lime juice for a tangy flavor.
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 a side of rice or naan bread.
Garnishes:
- Cilantro
Pairings:
- Serve with a side of rice or naan bread.
Suggested side dishes:
- Cucumber salad
- Roasted vegetables
Troubleshooting advice:
- If the curry is too thick, add more chicken broth or water to thin it out.
- If the curry is too thin, let it simmer uncovered for a few more minutes to thicken.
Food safety advice:
- Make sure the chicken is cooked through to an internal temperature of 165°F.
Food history:
- Swikee Chicken Curry is a popular dish in Indonesia, where it is known as "Gulai Ayam."
Flavor profiles:
- Spicy, savory, and creamy.
Serving suggestions:
- Serve hot with a side of rice or naan bread.
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Region: Indonesian