Latvian-style Curry

Ingredients

While the original Indian curry is known for its intense heat and spice, this Latvian-style Curry has been adapted to suit the milder palate of Latvian cuisine. The spices have been toned down slightly, and local ingredients have been incorporated to give it a distinct Latvian twist. We alse have the original recipe for Curry, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon (5g) ground cumin 1 teaspoon (5g) ground cumin
• 1 teaspoon (5g) ground coriander 1 teaspoon (5g) ground coriander
• 1 teaspoon (5g) paprika 1 teaspoon (5g) paprika
• 1 teaspoon (5g) turmeric 1 teaspoon (5g) turmeric
• 1 teaspoon (5g) caraway seeds 1 teaspoon (5g) caraway seeds
• 500g (1.1 lb) chicken breast, cut into bite-sized pieces 500g (1.1 lb) chicken breast, cut into bite-sized pieces
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 400ml (1 2/3 cups) coconut milk 400ml (1 2/3 cups) coconut milk
• 200ml (3/4 cup) chicken broth 200ml (3/4 cup) chicken broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 12g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 30g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
2. 2.
   Add the ground cumin, ground coriander, paprika, turmeric, and caraway seeds to the pot. Stir well to coat the onions and garlic with the spices.
3. 3.
   Add the chicken breast pieces to the pot and cook until they are browned on all sides.
4. 4.
   Add the diced potatoes, sliced carrots, and diced red bell pepper to the pot. Stir to combine with the chicken and spices.
5. 5.
   Pour in the coconut milk and chicken broth. Season with salt and pepper to taste.
6. 6.
   Bring the curry to a simmer, then reduce the heat to low. Cover the pot and let it cook for about 30 minutes, or until the chicken is cooked through and the vegetables are tender.
7. 7.
   Serve the Latvian-style Curry hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Chicken breast — Make sure to cut the chicken into bite-sized pieces to ensure even cooking.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Caraway seeds — Toasting the caraway seeds in a dry pan for a few minutes before using will enhance their flavor.
• Fresh cilantro — Rinse the cilantro thoroughly and pat it dry before using it as a garnish to remove any dirt or grit.

Tips & Tricks

• For a spicier version, add a pinch of chili flakes or a chopped chili pepper to the curry.
• Serve the Latvian-style Curry with a side of Latvian rye bread to soak up the delicious sauce.
• If you prefer a thicker curry, mix 1 tablespoon of cornstarch with a little water and stir it into the curry during the last few minutes of cooking.
• Feel free to add other vegetables such as peas or green beans to the curry for added color and texture.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Latvian-style Curry hot with a side of Latvian rye bread or steamed rice. Garnish with fresh cilantro for added freshness and flavor.

Presentation advice

To enhance the presentation of the Latvian-style Curry, serve it in individual bowls or on a large platter. Sprinkle some extra paprika or turmeric on top for a pop of color.