Spicy Chicken Khua Kling Curry

Ingredients

In this adaptation of Khua Kling, we have incorporated the distinct flavors of North Indian cuisine. While the original Thai dish is known for its intense spiciness, we have added a touch of North Indian spices to enhance the flavor profile. The use of aromatic spices like cumin, coriander, and garam masala adds depth and complexity to the dish. Additionally, we have replaced some of the Thai-specific ingredients with North Indian counterparts to create a unique fusion of flavors. We alse have the original recipe for Khua kling, so you can check it out.

• 500g (1.1 lb) boneless chicken, cut into bite-sized pieces 500g (1.1 lb) boneless chicken, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1-inch ginger, grated 1-inch ginger, grated
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 cup tomato puree 1 cup tomato puree
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 38g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat vegetable oil in a pan over medium heat.
2. 2.
   Add the chopped onion and sauté until golden brown.
3. 3.
   Add minced garlic, grated ginger, and green chilies. Cook for 2 minutes.
4. 4.
   In a small bowl, mix together cumin powder, coriander powder, garam masala, turmeric powder, and red chili powder.
5. 5.
   Add the spice mixture to the pan and cook for 1 minute, stirring continuously.
6. 6.
   Add the chicken pieces to the pan and cook until they are browned on all sides.
7. 7.
   Pour in the tomato puree and season with salt. Stir well to combine.
8. 8.
   Reduce the heat to low, cover the pan, and simmer for 15-20 minutes or until the chicken is cooked through and tender.
9. 9.
   Garnish with fresh cilantro leaves before serving.

Treat your ingredients with care...

• Chicken — Ensure that the chicken is cut into bite-sized pieces to ensure even cooking and maximum flavor absorption.

Tips & Tricks

• For an extra kick of heat, add more green chilies or red chili powder according to your preference.
• Adjust the spice levels by reducing or increasing the amount of red chili powder.
• Serve the Spicy Chicken Khua Kling Curry with steamed rice or naan bread for a complete meal.
• Make a larger batch of the curry paste and store it in the refrigerator for future use.
• Experiment with different cuts of chicken, such as bone-in pieces, for added flavor.

Serving advice

Serve the Spicy Chicken Khua Kling Curry hot with steamed rice or naan bread. Garnish with fresh cilantro leaves for a pop of color and freshness.

Presentation advice

Present the Spicy Chicken Khua Kling Curry in a vibrant serving dish, allowing the rich colors of the curry to shine through. Pair it with a side of steamed rice or naan bread to create an enticing visual contrast.