Mon Style Chicken Curry Recipe

Chicken: The main protein of the dish, cut into pieces for even cooking.

Vegetable oil: Used for sautéing the aromatics and browning the chicken.

Onion: Adds sweetness and depth to the curry.

Garlic: Provides a pungent, savory flavor.

Ginger: Adds a fresh, spicy note to the dish.

Curry powder: A blend of spices that gives the curry its distinctive flavor.

Turmeric powder: Adds color and a warm, earthy flavor.

Coconut milk: Creates a creamy, rich base for the curry.

Water: Helps to adjust the consistency of the curry.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a mild heat and depth of flavor.

Cilantro: Used as a fresh, vibrant garnish.

When sautéing the onions, garlic, and ginger, make sure to cook them until the onions are fully translucent and the garlic and ginger release their aroma. This step is crucial for building a flavorful base for your curry. Additionally, when adding the curry powder and turmeric, toast them for about a minute to enhance their flavors before adding the chicken. This will ensure that the spices are well-integrated and provide a rich, deep flavor to the dish.

• chicken - Substitute with tofu: For a vegetarian option, tofu provides a similar texture and absorbs the flavors well.

• vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor that complements the curry.

• onion - Substitute with shallots: Shallots have a milder and sweeter flavor, which can enhance the dish.

• garlic - Substitute with garlic powder: If fresh garlic is unavailable, garlic powder can provide a similar flavor.

• ginger - Substitute with ground ginger: Ground ginger can be used if fresh ginger is not available, though it has a slightly different flavor profile.

• curry powder - Substitute with garam masala: Garam masala offers a different but equally rich and complex flavor.

• turmeric powder - Substitute with saffron: Saffron can provide a unique flavor and color, though it is more expensive.

• coconut milk - Substitute with almond milk: Almond milk can be used for a lighter, less creamy texture.

• water - Substitute with chicken broth: Chicken broth adds more depth and flavor to the curry.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor.

• cilantro - Substitute with parsley: Parsley can be used for garnish if cilantro is not available, though it has a different flavor.

• Allow the chicken curry to cool completely before storing. This helps prevent condensation, which can lead to soggy textures and spoilage.
• Transfer the cooled curry into airtight containers. Glass containers with tight-fitting lids are ideal as they do not retain odors and are easy to clean.
• For short-term storage, place the containers in the refrigerator. The curry will stay fresh for up to 3-4 days.
• For longer storage, consider freezing the chicken curry. Divide it into portion-sized containers or freezer bags. Make sure to leave some space at the top of the containers as the curry will expand when frozen.
• Label the containers with the date of preparation. This helps you keep track of how long the curry has been stored.
• When ready to reheat, thaw the curry in the refrigerator overnight if frozen. This ensures even reheating and maintains the texture of the chicken and coconut milk.
• Reheat the curry on the stovetop over medium heat, stirring occasionally to prevent sticking. You can also reheat in the microwave, but be sure to stir halfway through to ensure even heating.
• If the curry appears too thick after reheating, add a splash of water or coconut milk to achieve the desired consistency.
• Garnish with fresh cilantro before serving to revive the flavors and add a burst of color.

• For stovetop reheating:

  1. Place the leftover chicken curry in a saucepan.
  2. Add a splash of water or coconut milk to maintain the sauce's consistency.
  3. Heat over medium-low heat, stirring occasionally to prevent sticking.
  4. Cook until the chicken is heated through, about 10-15 minutes.

• For microwave reheating:

  1. Transfer the chicken curry to a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap with a small vent.
  3. Heat on medium power for 2-3 minutes.
  4. Stir the curry and continue heating in 1-minute intervals until thoroughly heated.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Place the chicken curry in an oven-safe dish.
  3. Cover with aluminum foil to prevent drying out.
  4. Bake for 20-25 minutes, or until the chicken is heated through.

• For slow cooker reheating:

  1. Transfer the chicken curry to your slow cooker.
  2. Add a bit of water or coconut milk if the curry appears too thick.
  3. Set the slow cooker to low and heat for 2-3 hours, stirring occasionally.

• For sous vide reheating:

  1. Place the chicken curry in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and heat for 1-2 hours, ensuring the chicken is evenly warmed.

• Large pot: Used to cook the curry and ensure even heat distribution.

• Wooden spoon: Ideal for stirring the ingredients without scratching the pot.

• Chef's knife: Essential for finely chopping the onion and mincing the garlic.

• Cutting board: Provides a stable surface for chopping and mincing ingredients.

• Measuring spoons: Used to measure the vegetable oil, curry powder, turmeric powder, salt, and pepper accurately.

• Measuring cup: Necessary for measuring the coconut milk and water.

• Grater: Used to grate the ginger for the recipe.

• Serving spoon: Useful for serving the curry once it's ready.

• Bowl: Handy for holding the chopped cilantro before garnishing.

Prep ingredients in advance: Chop the onions, mince the garlic, and grate the ginger ahead of time.

Use pre-cut chicken: Buy chicken that's already cut into pieces to save prep time.

Measure spices beforehand: Have your curry powder and turmeric measured and ready to go.

Utilize a food processor: Quickly chop onions and mince garlic and ginger using a food processor.

Cook in batches: Brown the chicken in batches to ensure even cooking and save time.

Simmer with a lid: Cover the pot while simmering to speed up the cooking process.