Cincin Curry Delight

Ingredients

• 500g (1.1 lb) boneless chicken, beef, or lamb, cut into bite-sized pieces 500g (1.1 lb) boneless chicken, beef, or lamb, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 tablespoons curry powder 2 tablespoons curry powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon chili powder (adjust to taste) 1 teaspoon chili powder (adjust to taste)
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 2 cups (470ml) chicken or vegetable broth 2 cups (470ml) chicken or vegetable broth
• 2 medium potatoes, peeled and cubed 2 medium potatoes, peeled and cubed
• 1 carrot, sliced 1 carrot, sliced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 tablespoon fish sauce (optional) 1 tablespoon fish sauce (optional)
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and cook until softened and translucent.
2. 2.
   Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant.
3. 3.
   In a small bowl, combine the curry powder, turmeric powder, cumin powder, coriander powder, and chili powder. Mix well to form a paste.
4. 4.
   Add the spice paste to the pot and cook for a couple of minutes, stirring constantly to prevent burning.
5. 5.
   Add the chicken, beef, or lamb to the pot and cook until browned on all sides.
6. 6.
   Pour in the coconut milk and chicken or vegetable broth. Stir well to combine.
7. 7.
   Add the cubed potatoes, sliced carrot, and red bell pepper to the pot. Stir to coat the vegetables with the curry sauce.
8. 8.
   Bring the curry to a simmer and let it cook for about 30-40 minutes, or until the meat is tender and the vegetables are cooked through.
9. 9.
   If desired, add fish sauce for an extra umami flavor. Season with salt to taste.
10. 10.
    Serve the Cincin Curry Delight over steamed rice or with roti. Garnish with fresh cilantro.

Treat your ingredients with care...

• Chicken, beef, or lamb — Make sure to choose lean cuts of meat for a healthier option. Trim off any excess fat before cutting into bite-sized pieces.
• Curry powder — Use a good quality curry powder for the best flavor. If you prefer a spicier curry, adjust the amount of chili powder according to your taste.
• Coconut milk — Shake the can of coconut milk well before opening to ensure the cream and liquid are well mixed. This will give your curry a creamy consistency.

Tips & Tricks

• For a vegetarian version, substitute the meat with tofu or tempeh and use vegetable broth instead of chicken broth.
• Adjust the spiciness of the curry by adding more or less chili powder according to your preference.
• To make the curry more indulgent, you can add a splash of coconut cream at the end of cooking.
• If you prefer a thicker curry, mix 1 tablespoon of cornstarch with a little water and add it to the curry during the last few minutes of cooking.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors develop.

Serving advice

Serve the Cincin Curry Delight with steamed rice or warm roti bread. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

Present the Cincin Curry Delight in a vibrant serving dish to showcase the beautiful colors of the curry. Serve with a side of steamed rice or warm roti bread. Garnish with a sprig of fresh cilantro for an elegant touch.