Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon grated ginger
- 2 tablespoons tamarind paste
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 can (14.5 ounces) diced tomatoes
- 1 cup chicken broth
- 1/2 cup coconut milk
- 2 tablespoons chopped fresh cilantro
Special Equipment Needed:
- Large skillet or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
Step-by-Step Instructions:
1. Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and grated ginger and cook for another minute.
4. Add the chicken pieces and cook until browned on all sides, about 5 minutes.
5. Add the tamarind paste, curry powder, cumin, coriander, turmeric, salt, and cayenne pepper. Stir to coat the chicken and cook for 1-2 minutes.
6. Add the diced tomatoes and chicken broth. Bring to a simmer and cook for 10-15 minutes, or until the chicken is cooked through and the sauce has thickened.
7. Stir in the coconut milk and chopped cilantro. Cook for another 2-3 minutes, or until heated through.
8. Serve hot with rice or naan bread.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for cooking the chicken and onions
- Simmer for cooking the sauce
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 16g
- Carbohydrates: 14g
- Protein: 29g
- Sodium: 680mg
- Fiber: 3g
- Sugar: 6g
Substitutions for ingredients:
- Chicken can be substituted with tofu or chickpeas for a vegetarian version.
- Tamarind paste can be substituted with lime juice or lemon juice.
- Coconut milk can be substituted with heavy cream or yogurt.
Variations:
- Add vegetables such as bell peppers, carrots, or potatoes for a heartier meal.
- Use different types of curry powder for different flavor profiles.
- Add more or less cayenne pepper depending on your spice preference.
Tips and Tricks:
- Use a non-stick skillet or Dutch oven to prevent the chicken from sticking to the bottom.
- Marinate the chicken in the tamarind paste and spices for a few hours before cooking for more flavor.
- Adjust the amount of chicken broth and coconut milk to your desired consistency.
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 rice or naan bread on the side.
- Garnish with chopped cilantro or sliced green onions.
Garnishes:
- Chopped cilantro
- Sliced green onions
- Lime wedges
Pairings:
- Serve with rice or naan bread.
- Pair with a side salad or roasted vegetables.
Suggested Side Dishes:
- Cucumber and tomato salad
- Roasted cauliflower
- Sauteed spinach
Troubleshooting Advice:
- If the sauce is too thick, add more chicken broth or coconut milk.
- If the chicken is not cooked through, simmer for a few more minutes until fully cooked.
Food Safety Advice:
- Make sure the chicken is fully cooked before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food History:
- Tamarind is a fruit that is commonly used in Indian and Southeast Asian cuisine.
- Curry is a popular dish in Indian cuisine that has been adapted and modified in many different ways around the world.
Flavor Profiles:
- Tangy from the tamarind paste
- Spicy from the curry powder and cayenne pepper
- Creamy from the coconut milk
Serving Suggestions:
- Serve as a main dish for dinner or lunch.
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Region: Indian