The missing ingredient: enhance your chicken curry with evaporated milk for richness and flavor symphony

Indulge in the tantalizing flavors of a creamy and delectable chicken curry, crafted with the secret ingredient that transforms ordinary into extraordinary: evaporated milk. This easy-to-follow recipe will guide you through a culinary adventure, promising a dish that will tantalize your taste buds and leave you craving more.

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon red chili powder (optional)
• 14.5-ounce can diced tomatoes (undrained)
• 12-ounce can evaporated milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Cilantro for garnish (optional)

Instructions:

1. Prepare the chicken: Season the chicken pieces with salt and pepper.
2. Heat the oil: Heat the olive oil in a large skillet or Dutch oven over medium heat.
3. Sauté the aromatics: Add the onion and cook until softened, about 5 minutes. Stir in the garlic and ginger and cook for 1 minute more.
4. Add the spices: Sprinkle in the cumin, coriander, turmeric, and red chili powder (if using). Cook for 30 seconds, or until fragrant.
5. Incorporate the tomatoes: Add the diced tomatoes and bring to a boil. Reduce heat and simmer for 10 minutes, or until the tomatoes have softened.
6. Add the chicken: Add the chicken pieces to the skillet and cook until browned on all sides, about 5 minutes.
7. Pour in the evaporated milk: Stir in the evaporated milk and bring to a simmer. Reduce heat to low and cook for 15-20 minutes, or until the chicken is cooked through.
8. Season to taste: Adjust the seasonings with additional salt and pepper as needed.
9. Garnish and serve: Sprinkle with chopped cilantro (optional) and serve over rice or naan bread.

Tips for Success:

• For a richer flavor, use homemade chicken stock or broth instead of water.
• If you don’t have evaporated milk, you can use heavy cream or regular milk, but be aware that the curry may be slightly thinner.
• Adjust the amount of red chili powder to your desired level of spiciness.
• Serve the curry with your favorite sides, such as rice, naan bread, or vegetables.

Variations:

• Vegetable curry: Add chopped vegetables such as carrots, potatoes, or peas to the curry.
• Coconut curry: Replace the evaporated milk with coconut milk for a tropical twist.
• Spicy curry: Increase the amount of red chili powder or add some chopped jalapeños.
• Sweet curry: Add a touch of honey or brown sugar to balance out the spices.

Health Benefits of Evaporated Milk:

Evaporated milk is a versatile ingredient that not only enhances the flavor of dishes but also provides some nutritional benefits:

• Rich in calcium: Supports bone and dental health.
• Contains vitamin D: Aids in calcium absorption.
• Good source of protein: Essential for muscle growth and repair.
• Low in fat: Makes it a healthier alternative to cream.

FAQ:

Q: Can I use fresh milk instead of evaporated milk?
A: Yes, you can use regular milk, but the curry may be thinner and less creamy. To thicken it, you can add a cornstarch slurry (equal parts cornstarch and water) or a spoonful of flour.

Q: How long will the curry keep?
A: The curry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.

Q: What is the best way to serve chicken curry?
A: Chicken curry pairs well with rice, naan bread, or any type of flatbread. You can also serve it with a side of vegetables or a cucumber-onion raita.