Kai Kang Dang (Coconut Curry Chicken)

Ingredients and Weight:

• 2 lbs boneless, skinless chicken breasts (cut into 1-inch pieces)
• 1 large onion (chopped)
• 2 garlic cloves (minced)
• 1 tablespoon grated fresh ginger
• 2 serrano peppers (seeded and minced) (optional, for spice)
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can (14 oz) coconut milk
• 1/2 cup chicken broth

Preparation Time:

• 15 minutes

Cooking Time:

• 20 minutes

Difficulty Level:

• 2 (easy)

Preparation Method Steps:

1. Heat 2 tablespoons of oil in a large skillet or Dutch oven over medium heat.
2. Add the chicken and cook until browned on all sides.
3. Add the onion, garlic, ginger, and serrano peppers (if using). Cook until softened, about 5 minutes.
4. Stir in the curry powder, cumin, turmeric, salt, and pepper. Cook for 1 minute.
5. Pour in the coconut milk and chicken broth. Bring to a simmer and cook until the chicken is cooked through, about 15 minutes.
6. Serve over rice or noodles.

Nutritional Information:

• Serving size: 1 cup
• Calories: 350
• Fat: 15g
• Protein: 35g
• Carbohydrates: 30g

Dish Characteristics:

• Creamy and aromatic
• Mildly spicy (can be adjusted with more serrano peppers)
• Rich and flavorful
• Comforting and satisfying

User Comments:

• "This dish was absolutely delicious! The coconut milk gave it a creamy and rich flavor that perfectly balanced the spices."
• "I was surprised at how easy this was to make. I'm not a great cook, but I followed the steps and it turned out perfectly."
• "I loved the combination of spices in this dish. It was a unique and flavorful take on chicken curry."

Special Precautions and Tips:

• If you don't have serrano peppers, you can substitute with 1/2 teaspoon of red pepper flakes.
• If you want a thicker sauce, you can simmer the dish for longer.
• Serve with your favorite toppings, such as chopped cilantro, red onion, or peanuts.