Ingredients with Measurements:
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon 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 vegetable oil in a large skillet or wok over medium-high heat.
2. Add the chopped onion and sauté for 2-3 minutes until softened.
3. Add the minced garlic and grated ginger and sauté for an additional 1-2 minutes until fragrant.
4. Add the chicken pieces and cook for 5-7 minutes until browned on all sides.
5. Add the curry powder, cumin, coriander, turmeric, and cayenne pepper and stir to coat the chicken evenly.
6. Pour in the diced tomatoes and coconut milk and stir to combine.
7. Bring the mixture to a simmer and reduce the heat to medium-low.
8. Cover the skillet or wok and let the curry simmer for 15-20 minutes until the chicken is cooked through and the sauce has thickened.
9. Season with salt and pepper to taste.
10. Garnish with fresh cilantro and serve hot with rice or naan bread.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for sautéing
- Medium-low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 400
- Fat: 25g
- Carbohydrates: 10g
- Protein: 35g
Substitutions for ingredients:
- Chicken breast can be substituted with boneless, skinless chicken thighs or tofu for a vegetarian option.
- Vegetable oil can be substituted with coconut oil or olive oil.
- Diced tomatoes can be substituted with fresh tomatoes or tomato sauce.
Variations:
- Add vegetables such as bell peppers, carrots, or potatoes for a heartier curry.
- Use different spices such as garam masala or curry paste for a different flavor profile.
- Add a squeeze of lime juice or a dollop of yogurt for a tangy twist.
Tips and tricks:
- Cut the chicken into bite-sized pieces for even cooking.
- Use fresh ginger for a more intense flavor.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
Storage instructions:
- Store leftover curry 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 bowl with a side of rice or naan bread.
- Garnish with fresh cilantro or a sprinkle of paprika.
Garnishes:
- Fresh cilantro
- Sliced green onions
- Chopped peanuts
- Sliced jalapeños
Pairings:
- Basmati rice
- Naan bread
- Mango chutney
Suggested side dishes:
- Cucumber raita
- Roasted vegetables
- Lentil soup
Troubleshooting advice:
- If the curry is too thick, add a splash of water or chicken broth 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.
- Store leftover curry in the refrigerator within 2 hours of cooking.
Food history:
- Curry is a dish that originated in India and has spread throughout the world with many regional variations.
Flavor profiles:
- Spicy, savory, and aromatic with a creamy coconut milk base.
Serving suggestions:
- Serve the curry hot with a side of rice or naan bread.
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Region: Turkish