| Prep: 20 mins | Cook: 30 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 380 | 24g | 14g | 20g |
| sugars | fibre | protein | salt |
| 4g | 3g | 28g | 1g |
When I first experimented with the Caigua and Chicken Curry recipe, I was immediately smitten by its rich, multi-layered flavors and the vibrant colors that danced on my plate. As someone who hails from the charming city of Charleston, South Carolina, my culinary journey has always been deeply rooted in Southern tradition. Yet, my love for coastal seafood and global cuisines often draws me to explore beyond my southern comfort zone.
A Perfect Blend of Spices
The heart of this dish lies in its spice blend. The combination of curry powder, cumin, turmeric, coriander, and that optional hint of cayenne pepper creates an aromatic medley that is simply irresistible. Each spoonful of this curry transports you on a journey across the globe, bringing forth the essence of far-flung spice markets. As I savor each bite, I am reminded of the importance of spices not just for flavor, but for their numerous health benefits. Turmeric, for instance, is well known for its anti-inflammatory properties and can also boost immunity.
Nutritious and Delicious
The unique inclusion of caigua—a vegetable originally from the Andes—adds a delightful crunch and earthy undertone that balances beautifully with the tender chicken and creamy coconut milk. Caigua itself is packed with vitamins and antioxidants, making it a wonderful addition to any meal. It’s low in calories but high in essential nutrients like Vitamin C and fiber, making this dish both nourishing and satisfying.
A Versatile Delight
One of the reasons I adore the Caigua and Chicken Curry is its versatility. It pairs wonderfully with a simple bowl of steamed rice, but it’s also quite complemental with Peruvian Purple Potatoes or even a side of garlicky greens for a more robust meal. And if you’re a fan of curries like me, you’ll find that this dish offers a similar comfort to classics such as Thai Green Curry or Indian Butter Chicken, yet it stands out with its unique ingredient—caigua.
So, whether you’re an adventurous home cook looking to try something new, or simply in search of a wholesome, flavorful meal, this Caigua and Chicken Curry is bound to become a staple in your kitchen. Its depth of flavor, health benefits, and adaptability make it a recipe worth falling in love with.
What You’ll Need
- 1 1/2 pounds boneless, skinless chicken breasts, cubed
- 1 1/2 cups caigua (stuffed or chopped)
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper (optional)
- 1 can (14 ounces) coconut milk
- 1 cup chicken broth
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped (for garnish)
- 2 cups cooked rice (for serving)
- 1 lime, cut into wedges (for serving)
Method
Step One
Heat the vegetable oil in a large skillet or pot over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.
Step Two
Add the minced garlic and grated ginger to the skillet. Cook for another 2 minutes, stirring frequently to prevent burning.
Step Three
Add the curry powder, ground cumin, ground turmeric, ground coriander, and cayenne pepper (if using). Stir well to coat the onions, garlic, and ginger with the spices, and cook for another minute to allow the flavors to meld.
Step Four
Add the cubed chicken breasts to the skillet. Cook until the chicken is browned on all sides, about 5–7 minutes.
Step Five
Add the chopped or stuffed caigua to the skillet and stir to combine. Pour in the coconut milk and chicken broth, bringing the mixture to a simmer. Season with salt and pepper to taste.
Step Six
Cover the skillet and let the curry simmer on low heat for about 20 minutes, or until the chicken is cooked through and the caigua is tender.
Step Seven
Remove the skillet from heat and garnish with chopped fresh cilantro.
Step Eight
Serve the Caigua and Chicken Curry over cooked rice with lime wedges on the side.
