{"slug":"one-pot-chicken-curry","title":"One-Pot Chicken Curry","region":"Melbourne / contemporary weeknight","cuisine":"Southeast Asian","course":"Main","protein":"Chicken","dietary":["dairy-free","gluten-free with certified curry powder","halal-friendly with certified chicken"],"allergens":["mustard, celery, or wheat may occur in curry powder; check the exact label","coconut"],"tags":["one-pot","weeknight","Melbourne","one-hour","freezer-friendly sauce"],"culture":{"code":"SEA","regionLabel":"Melbourne / contemporary weeknight","tasteProfile":"Toasted curry leaf, warm mixed spice, ginger, tangy tomato, round coconut, green bean, and a fresh lime finish.","culturalCue":"This is an original contemporary Melbourne weeknight curry. Curry leaves, coconut, tomato, and commercial Madras-style powder draw from multiple South and Southeast Asian pantry traditions, so the dish is deliberately not labelled traditional, regional, or the authentic version of another community's curry.","dataCue":"Dry chicken, clean fond, crisp curry leaves, rust-red fried paste, 75°C chicken, and a two-second sauce trail make a shortcut recipe visually teachable."},"promise":"Turn a supermarket curry-powder shortcut into a layered, glossy sauce without drying the chicken or leaving raw spice grit.","difficulty":"Beginner","prep":"15 min","cook":"50 min","total":"1 hr 5 min","servings":"4 servings","nutrition":{"status":"calculated-estimate","basis":"per-serving","servingLabel":"1 of 4 curry servings; optional rice or flatbread excluded","energyKj":2410,"energyKcal":576,"proteinG":41.7,"carbohydrateG":24.5,"sugarsG":10.6,"fibreG":5.3,"totalFatG":34.2,"saturatedFatG":17.8,"sodiumMg":890,"confidence":"medium","methodology":"Calculated from the authored edible ingredient weights using representative AFCD Release 3 and USDA FoodData Central profiles, then divided by the recipe yield. Energy follows the FSANZ ingredient-contribution method. Optional serving accompaniments are excluded. The full authored chicken, vegetables, tomato, coconut milk, aromatics, spices, acid, salt, and measured oil are divided across four curry portions; optional starch accompaniments are excluded.","caveat":"Calculated estimate only, not a laboratory result or personalised dietary advice. Actual values vary with brands, produce, meat trim, substitutions, final serving size, and how much cooking or rendered oil is left in the pan or skimmed. Check packaged labels for allergens and sodium; consult an accredited practising dietitian or clinician for medical dietary needs. Chicken trim, coconut-milk brand, vegetable size, final reduction, and oil left in the pot can shift energy, fat, carbohydrate, and sodium.","sourceUrls":["https://www.foodstandards.gov.au/science-data/food-nutrient-databases/afcd/data-files","https://www.foodstandards.gov.au/business/labelling/nutrition-panel-calculator/calculations-in-the-npc","https://fdc.nal.usda.gov/Foundation_Foods_Documentation/"],"calculatedOn":"2026-07-15"},"spice":2,"bumbuBase":"onion, garlic, ginger, curry leaves, curry powder, turmeric, tomato, coconut","verification":{"status":"editorial-review","kitchenTested":false,"decisiveVisualsReal":false,"namedTester":null,"testDate":null,"indexableDiagnosticEvidence":false,"missing":["continuous real cook","not-ready/ready/too-far photographs","named tester","independent second test"]},"ingredients":[{"id":"chicken-one-pot-curry","name":{"en":"boneless skinless chicken thighs","id":"paha ayam tanpa tulang dan kulit"},"role":"quick-cooking dark meat that remains juicy during a one-pot simmer","group":"protein","amount":"800 g, cut into 4 cm pieces","source":{"indonesia":"trusted pasar poultry seller or supermarket chilled counter","australia":"butcher, poultry shop, market, or supermarket"},"swap":"800 g chicken breast cut into 4 cm pieces, added later as described in the FAQ","warning":"Keep at 5°C or colder, do not wash raw chicken, prevent cross-contamination, and cook every piece to at least 75°C in the centre."},{"id":"salt-one-pot-curry","name":{"en":"fine salt, divided","id":"garam halus, dibagi"},"role":"seasons the chicken before browning and balances the reduced sauce","group":"pantry","amount":"9 g","source":{"indonesia":"warung or supermarket","australia":"any supermarket or grocer"}},{"id":"onion-one-pot-curry","name":{"en":"brown onion","id":"bawang bombai cokelat"},"role":"deep sweet body beneath the fast curry-powder route","group":"fresh","amount":"250 g, finely sliced","source":{"indonesia":"pasar or supermarket produce","australia":"greengrocer or supermarket produce"},"swap":"220 g red onion or 200 g shallots"},{"id":"garlic-one-pot-curry","name":{"en":"garlic","id":"bawang putih"},"role":"savoury aromatic cooked until sweet before dry spice enters","group":"fresh","amount":"20 g, finely grated or minced","source":{"indonesia":"pasar or supermarket","australia":"greengrocer or supermarket"}},{"id":"ginger-one-pot-curry","name":{"en":"fresh ginger","id":"jahe segar"},"role":"clean warmth that keeps the coconut-tomato sauce lively","group":"fresh","amount":"25 g, finely grated","source":{"indonesia":"pasar or supermarket produce","australia":"Asian grocer, greengrocer, or supermarket produce"}},{"id":"oil-one-pot-curry","name":{"en":"neutral cooking oil","id":"minyak goreng netral"},"role":"browns the chicken and carries curry-leaf and spice aroma","group":"pantry","amount":"30 ml","source":{"indonesia":"warung or supermarket","australia":"any supermarket"},"swap":"rice-bran, canola, sunflower, or vegetable oil"},{"id":"curry-leaf-one-pot-curry","name":{"en":"fresh curry leaves","id":"daun kari segar"},"role":"toasted citrus and warm resin aroma that a jarred powder cannot supply","group":"fresh","amount":"18–20 leaves, stripped from the stems and dried well","source":{"indonesia":"pasar herb seller, Indian grocer, or larger supermarket","australia":"Indian, Sri Lankan, Malaysian, or broader Asian grocer"},"swap":"frozen curry leaves; omit rather than replacing with bay leaf","warning":"Leaves spit sharply if wet when they hit hot oil; dry them completely."},{"id":"curry-powder-one-pot-curry","name":{"en":"mild Madras-style curry powder","id":"bubuk kari gaya Madras yang ringan"},"role":"a transparent supermarket shortcut supplying coriander, cumin, fenugreek, and warm spice","group":"spices","amount":"18 g, about 3 tbsp","source":{"indonesia":"Indian grocer, spice seller, or supermarket","australia":"Indian grocer or supermarket spice aisle"},"warning":"Blends vary in salt, chilli, mustard, celery, and wheat. Read the exact label and use a fresh aromatic jar, not a stale open packet."},{"id":"turmeric-one-pot-curry","name":{"en":"ground turmeric","id":"kunyit bubuk"},"role":"reinforces the golden colour without requiring a second spice blend","group":"spices","amount":"2 g, about 3/4 tsp","source":{"indonesia":"pasar spice stall, warung, or supermarket","australia":"supermarket spice aisle or Asian grocer"}},{"id":"tomato-paste-one-pot-curry","name":{"en":"double-concentrated tomato paste","id":"pasta tomat pekat"},"role":"fried savoury concentration beneath the canned tomato","group":"sauce","amount":"30 g","source":{"indonesia":"supermarket or online grocer","australia":"any supermarket"},"warning":"Use unsweetened tomato paste, not ketchup or bottled tomato sauce."},{"id":"water-one-pot-curry","name":{"en":"water","id":"air"},"role":"small measured deglaze that releases the chicken fond before coconut enters","group":"pantry","amount":"100 ml","source":{"indonesia":"safe drinking water prepared at home","australia":"tap or filtered drinking water prepared at home"}},{"id":"crushed-tomato-one-pot-curry","name":{"en":"canned crushed tomatoes","id":"tomat kaleng yang dihancurkan"},"role":"reliable winter acidity, red fruit, and sauce body","group":"pantry","amount":"400 g can","source":{"indonesia":"supermarket canned-goods aisle","australia":"any supermarket canned-tomato aisle"},"swap":"400 g canned whole peeled tomatoes, crushed by hand"},{"id":"coconut-milk-one-pot-curry","name":{"en":"full-fat coconut milk","id":"santan kental"},"role":"rounds the spice and reduces to a glossy dairy-free sauce","group":"pantry","amount":"400 ml","source":{"indonesia":"fresh santan from a trusted high-turnover seller or boxed santan","australia":"Asian grocer or supermarket canned coconut-milk aisle"},"warning":"Light coconut milk gives a thinner sauce and a less stable finish."},{"id":"brown-sugar-one-pot-curry","name":{"en":"soft brown sugar","id":"gula merah lembut"},"role":"a small measured balance for canned tomato acidity","group":"pantry","amount":"8 g, about 2 tsp","source":{"indonesia":"warung or supermarket","australia":"any supermarket"},"swap":"8 g finely shaved palm sugar"},{"id":"green-beans-one-pot-curry","name":{"en":"green beans","id":"buncis"},"role":"fresh green snap cooked in the same pot without muddying the sauce","group":"fresh","amount":"200 g, trimmed and halved","source":{"indonesia":"pasar or supermarket produce","australia":"greengrocer, market, or supermarket produce"},"swap":"200 g cauliflower florets, added 4 minutes earlier"},{"id":"lime-one-pot-curry","name":{"en":"lime","id":"jeruk nipis"},"role":"off-heat acidity that restores definition after coconut reduction","group":"garnish","amount":"1 large, about 25 ml juice","source":{"indonesia":"pasar or supermarket produce","australia":"greengrocer or supermarket produce"}},{"id":"coriander-one-pot-curry","name":{"en":"coriander leaves and tender stems","id":"daun dan batang muda ketumbar"},"role":"optional fresh herbal finish rather than a cooked generic green note","group":"garnish","amount":"20 g, roughly chopped, optional","source":{"indonesia":"pasar herb seller or larger supermarket","australia":"greengrocer, market, or supermarket produce"},"swap":"thinly sliced scallion greens"},{"id":"rice-one-pot-curry","name":{"en":"cooked basmati or jasmine rice","id":"nasi basmati atau nasi melati matang"},"role":"optional prepared accompaniment for four bowls","group":"garnish","amount":"800 g cooked, optional","source":{"indonesia":"cook at home from dry rice","australia":"cook at home from dry rice"}}],"method":[{"title":"Season the chicken and stage the aromatics","time":"10 min","detail":"Do not wash the chicken. Pat it dry, cut it into even 4 cm pieces, and toss with 5 g of the measured salt; reserve 4 g salt for the sauce. Slice the onion, grate the garlic and ginger, and keep each separate. Let the salted chicken stand only while the wide pot heats over medium-high for 3 minutes.","cue":"Chicken surfaces look matte rather than wet, pieces are even, and three separate aromatic piles are ready beside the hot pot.","mistake":"Wet or uneven chicken steams and reaches 75°C at different times.","ingredientIds":["chicken-one-pot-curry","salt-one-pot-curry","onion-one-pot-curry","garlic-one-pot-curry","ginger-one-pot-curry"]},{"title":"Brown in two fast batches","time":"8 min","detail":"Using the raw-poultry utensil, add the neutral oil. When it shimmers, brown half the chicken without moving it for about 90 seconds, turn, and colour a second face for 60 seconds. Transfer to a raw-chicken plate and repeat. The chicken must remain raw inside at this stage. If grey liquid pools, let it evaporate before the next batch rather than adding more oil. Wash and sanitise this utensil or set it aside; keep the second utensil clean for cooked chicken.","cue":"Each piece has two bronze faces and the pot base carries brown fond without black patches.","mistake":"Cooking the chicken through before the sauce is built guarantees dry meat after simmering.","ingredientIds":["oil-one-pot-curry"]},{"title":"Build a curry-leaf fond base","time":"12 min","detail":"Lower to medium. Add the sliced onion and cook for 7–8 minutes, scraping the chicken fond into it, until soft and gold at the edges. Add the completely dry curry leaves carefully; they will crackle. After 20 seconds add garlic and ginger for 60 seconds. Add curry powder and turmeric for 45 seconds, then fry the tomato paste for 90 seconds until rust-red. Pour in the measured water and scrape until the pot base is clean.","cue":"The onion is gold, curry leaves are crisp and aromatic, and the deglazed paste smells roasted rather than dusty.","mistake":"Wet curry leaves spit dangerously; dry spice left unfried tastes gritty and flat.","ingredientIds":["curry-leaf-one-pot-curry","curry-powder-one-pot-curry","turmeric-one-pot-curry","tomato-paste-one-pot-curry","water-one-pot-curry"]},{"title":"Simmer tomato, coconut, and chicken","time":"12–15 min","detail":"Stir in the crushed tomatoes, coconut milk, brown sugar, and 2 g of the reserved salt until smooth. Return the browned chicken and its plate juices. Bring to the first boil, then hold an uncovered gentle simmer for 10–12 minutes, stirring the bottom every 2 minutes so coconut solids and tomato do not catch.","cue":"Small lazy bubbles break through a unified orange sauce and oil glints appear without a greasy slick.","mistake":"A hard boil splits the sauce aggressively and toughens the outside of the chicken.","ingredientIds":["crushed-tomato-one-pot-curry","coconut-milk-one-pot-curry","brown-sugar-one-pot-curry"]},{"title":"Cook the beans and verify 75°C","time":"6–8 min","detail":"Trim and halve the green beans, add them to the pot, and simmer for 5–7 minutes until bright and just tender. Probe several chicken pieces, including the largest, through the centre; every piece must reach at least 75°C. Using the clean cooked-food utensil, transfer safe pieces to the clean serving bowl if the sauce still pours like soup, leaving the beans behind to finish.","cue":"Beans are bright green with a tender snap, and every tested chicken centre reads at least 75°C.","mistake":"Using the smallest piece as the only temperature check can leave a large piece undercooked.","ingredientIds":["green-beans-one-pot-curry"]},{"title":"Reduce, brighten, and serve","time":"5–8 min","detail":"If needed, reduce the sauce and beans over medium-high until a spoon trail exposes the pot for about 2 seconds. Return any held chicken and juices for 30 seconds. Turn off the heat, squeeze in 15 ml lime juice, taste, then add more lime and only enough of the remaining 2 g salt. Fold through optional coriander and serve with the optional cooked rice. Cool leftovers in shallow containers within 2 hours, refrigerate at 5°C or colder for up to 3 days, and reheat rapidly to at least 75°C.","cue":"Glossy orange sauce clings to chicken and beans, with fresh lime lift and no watery red rim.","mistake":"Adding lime before reduction dulls its aroma; keeping safe chicken in the pot during a long reduction dries it.","ingredientIds":["lime-one-pot-curry","coriander-one-pot-curry","rice-one-pot-curry"]}],"visuals":{"header":{"src":"/generated/ai/method-steps/one-pot-chicken-curry-6-reduce-brighten-and-serve.webp","alt":"One-Pot Chicken Curry finished-dish reference","role":"finished-dish reference","evidenceStatus":"prototype-placeholder"},"sequence":[{"shotId":"one-pot-chicken-curry-step-1","position":1,"src":"/generated/ai/method-steps/one-pot-chicken-curry-1-season-the-chicken-and-stage-the-aromatics.webp","alt":"One-Pot Chicken Curry: Season the chicken and stage the aromatics","evidenceStatus":"prototype-placeholder","title":"Season the chicken and stage the aromatics","cookDuration":"10 min","action":"Do not wash the chicken. Pat it dry, cut it into even 4 cm pieces, and toss with 5 g of the measured salt; reserve 4 g salt for the sauce. Slice the onion, grate the garlic and ginger, and keep each separate. Let the salted chicken stand only while the wide pot heats over medium-high for 3 minutes.","visualCue":"Chicken surfaces look matte rather than wet, pieces are even, and three separate aromatic piles are ready beside the hot pot.","avoid":"Wet or uneven chicken steams and reaches 75°C at different times.","suggestedClipSeconds":6,"framing":"close instructional cooking frame"},{"shotId":"one-pot-chicken-curry-step-2","position":2,"src":"/generated/ai/method-steps/one-pot-chicken-curry-2-brown-in-two-fast-batches.webp","alt":"One-Pot Chicken Curry: Brown in two fast batches","evidenceStatus":"prototype-placeholder","title":"Brown in two fast batches","cookDuration":"8 min","action":"Using the raw-poultry utensil, add the neutral oil. When it shimmers, brown half the chicken without moving it for about 90 seconds, turn, and colour a second face for 60 seconds. Transfer to a raw-chicken plate and repeat. The chicken must remain raw inside at this stage. If grey liquid pools, let it evaporate before the next batch rather than adding more oil. Wash and sanitise this utensil or set it aside; keep the second utensil clean for cooked chicken.","visualCue":"Each piece has two bronze faces and the pot base carries brown fond without black patches.","avoid":"Cooking the chicken through before the sauce is built guarantees dry meat after simmering.","suggestedClipSeconds":6,"framing":"close instructional cooking frame"},{"shotId":"one-pot-chicken-curry-step-3","position":3,"src":"/generated/ai/method-steps/one-pot-chicken-curry-3-build-a-curry-leaf-fond-base.webp","alt":"One-Pot Chicken Curry: Build a curry-leaf fond base","evidenceStatus":"prototype-placeholder","title":"Build a curry-leaf fond base","cookDuration":"12 min","action":"Lower to medium. Add the sliced onion and cook for 7–8 minutes, scraping the chicken fond into it, until soft and gold at the edges. Add the completely dry curry leaves carefully; they will crackle. After 20 seconds add garlic and ginger for 60 seconds. Add curry powder and turmeric for 45 seconds, then fry the tomato paste for 90 seconds until rust-red. Pour in the measured water and scrape until the pot base is clean.","visualCue":"The onion is gold, curry leaves are crisp and aromatic, and the deglazed paste smells roasted rather than dusty.","avoid":"Wet curry leaves spit dangerously; dry spice left unfried tastes gritty and flat.","suggestedClipSeconds":6,"framing":"close instructional cooking frame"},{"shotId":"one-pot-chicken-curry-step-4","position":4,"src":"/generated/ai/method-steps/one-pot-chicken-curry-4-simmer-tomato-coconut-and-chicken.webp","alt":"One-Pot Chicken Curry: Simmer tomato, coconut, and chicken","evidenceStatus":"prototype-placeholder","title":"Simmer tomato, coconut, and chicken","cookDuration":"12–15 min","action":"Stir in the crushed tomatoes, coconut milk, brown sugar, and 2 g of the reserved salt until smooth. Return the browned chicken and its plate juices. Bring to the first boil, then hold an uncovered gentle simmer for 10–12 minutes, stirring the bottom every 2 minutes so coconut solids and tomato do not catch.","visualCue":"Small lazy bubbles break through a unified orange sauce and oil glints appear without a greasy slick.","avoid":"A hard boil splits the sauce aggressively and toughens the outside of the chicken.","suggestedClipSeconds":6,"framing":"close instructional cooking frame"},{"shotId":"one-pot-chicken-curry-step-5","position":5,"src":"/generated/ai/method-steps/one-pot-chicken-curry-5-cook-the-beans-and-verify-75c.webp","alt":"One-Pot Chicken Curry: Cook the beans and verify 75°C","evidenceStatus":"prototype-placeholder","title":"Cook the beans and verify 75°C","cookDuration":"6–8 min","action":"Trim and halve the green beans, add them to the pot, and simmer for 5–7 minutes until bright and just tender. Probe several chicken pieces, including the largest, through the centre; every piece must reach at least 75°C. Using the clean cooked-food utensil, transfer safe pieces to the clean serving bowl if the sauce still pours like soup, leaving the beans behind to finish.","visualCue":"Beans are bright green with a tender snap, and every tested chicken centre reads at least 75°C.","avoid":"Using the smallest piece as the only temperature check can leave a large piece undercooked.","suggestedClipSeconds":6,"framing":"close instructional cooking frame"},{"shotId":"one-pot-chicken-curry-step-6","position":6,"src":"/generated/ai/method-steps/one-pot-chicken-curry-6-reduce-brighten-and-serve.webp","alt":"One-Pot Chicken Curry: Reduce, brighten, and serve","evidenceStatus":"prototype-placeholder","title":"Reduce, brighten, and serve","cookDuration":"5–8 min","action":"If needed, reduce the sauce and beans over medium-high until a spoon trail exposes the pot for about 2 seconds. Return any held chicken and juices for 30 seconds. Turn off the heat, squeeze in 15 ml lime juice, taste, then add more lime and only enough of the remaining 2 g salt. Fold through optional coriander and serve with the optional cooked rice. Cool leftovers in shallow containers within 2 hours, refrigerate at 5°C or colder for up to 3 days, and reheat rapidly to at least 75°C.","visualCue":"Glossy orange sauce clings to chicken and beans, with fresh lime lift and no watery red rim.","avoid":"Adding lime before reduction dulls its aroma; keeping safe chicken in the pot during a long reduction dries it.","suggestedClipSeconds":6,"framing":"finished plate, 45-degree editorial frame"}],"videoBlueprint":{"version":1,"order":"strict","defaultAspectRatios":["9:16","16:9"],"transition":"clean cut on visible state change","narrationSource":"method.action","cueOverlaySource":"method.visualCue","safetyNote":"Generated media must never override measured temperatures, allergen notes, or the written method."}},"sourcing":{"melbourne":["A butcher, poultry shop, Coles, Woolworths, IGA, or market counter can cover boneless thigh; choose an intact cold pack with a suitable use-by date. Onion, garlic, ginger, lime, coriander, beans, canned tomato, coconut milk, and rice need no specialist trip.","Fresh curry leaves are the one produce item worth seeking at an Indian, Sri Lankan, Malaysian, or broad Asian grocer. Choose glossy attached leaflets; frozen leaves are a better fallback than dried leaves or bay leaf.","Choose a mild Madras-style curry powder whose exact label lists ingredients and allergens. Blend heat, salt, mustard, celery, and wheat vary by brand, so the shelf category cannot establish dietary suitability.","Catalogue pages identify common product forms, not selected-store stock or price. Keep chicken cold and confirm curry leaves and specialist-labelled powder before making a separate trip."],"jakarta":["Use a trusted pasar poultry seller or supermarket chilled counter for boneless thigh. Pasar produce covers onion, garlic, ginger, lime, coriander, and beans, while canned tomato, coconut milk, sugar, and rice are standard supermarket or warung lines.","Daun kari availability is less uniform than common Indonesian aromatics; check an Indian grocer, high-turnover herb seller, larger supermarket, or trusted marketplace listing. Frozen leaves are acceptable.","Select a clearly labelled curry powder and inspect salt, chilli, mustard, celery, wheat, and halal requirements. This recipe depends on knowing the blend rather than pretending all bubuk kari is interchangeable.","Fresh santan is suitable only from a trusted high-turnover seller and should be used promptly; boxed full-fat santan is the more predictable weeknight option. Verify online seller, expiry, and delivery conditions."]},"provenance":[{"sourceName":"SBS Food - Sri Lankan chicken curry","sourceUrl":"https://www.sbs.com.au/food/the-cook-up-with-adam-liaw/recipe/sri-lankan-chicken-curry/r2fe4moei","sourceType":"recipe-reference","confidence":"medium","method":"Cross-checks a one-pot chicken curry architecture built with toasted spice, curry leaves, onion, aromatics, tomato, coconut, and a bright acidic finish.","supports":["one-pot curry sequencing","curry-leaf and coconut structure","late acid balance"],"caveat":"The published Bumbu Lens dish is explicitly a contemporary Melbourne weeknight curry, not a claim to one traditional Sri Lankan, Indian, Malaysian, or Indonesian formula.","status":"external-source","reviewedOn":"2026-07-15"},{"sourceName":"Generated reference image · not verified cook evidence","sourceUrl":"/generated/ai/method-steps/one-pot-chicken-curry-6-reduce-brighten-and-serve.webp","sourceType":"visual-source","status":"internal-review","confidence":"limited","reviewedOn":"2026-07-15","method":"Recorded as a local editorial or generated visual cue asset, not an independent external source.","supports":["finished-dish appearance","image credit boundary"],"caveat":"A local or generated asset is visual guidance, not evidence of authenticity, ingredient quantities, timing, safety, or method accuracy."},{"sourceName":"Bumbu Lens editorial method audit","sourceUrl":null,"sourceType":"internal-audit","status":"internal-review","confidence":"medium","reviewedOn":"2026-07-15","method":"Reviewed One-Pot Chicken Curry as an ordered cook flow with visual cues, common mistakes, and recovery notes.","supports":["method sequence","visual checkpoints","mistake and recovery notes"],"caveat":"Use this as editorial guidance; run a tested-kitchen pass before publishing nutrition, safety guarantees, or commercial pack quantities."},{"sourceName":"Bumbu Lens Melbourne/Jakarta sourcing heuristic","sourceUrl":null,"sourceType":"local-sourcing","status":"needs-reverification","confidence":"medium","reviewedOn":"2026-07-15","method":"Mapped ingredient groups to likely Melbourne grocer, supermarket, butcher, pasar, and Jakarta supermarket paths.","supports":["Melbourne sourcing","Jakarta sourcing","volatile availability boundary"],"caveat":"Ingredient availability, price, and store stock change; verify with local grocers before travel, bulk shopping, or holiday cooking."},{"sourceName":"Food Standards Australia New Zealand - Food safety basics","sourceUrl":"https://www.foodstandards.gov.au/consumer/prevention-of-foodborne-illness/food-safety-basics","sourceType":"food-safety","status":"external-source","confidence":"high","reviewedOn":"2026-07-15","method":"Applies the Australian consumer guidance to cook all poultry and minced meat to at least 75°C in the centre and to keep raw-meat tools separate from ready-to-eat garnishes.","supports":["75°C poultry endpoint","75°C minced-meat endpoint","cross-contamination control"],"caveat":"Colour, clear juices, wrapper translucency, and elapsed time do not replace a clean probe reading in the thickest or largest test piece."}],"faq":[{"question":"Is One-Pot Chicken Curry a traditional regional recipe?","answer":"No. It is a transparent contemporary Melbourne weeknight synthesis using a commercial curry-powder shortcut with fresh curry leaves, tomato, coconut, ginger, and restaurant-style fond and reduction control."},{"question":"Can I use chicken breast instead of thighs?","answer":"Yes, but shorten its exposure. Brown 4 cm breast pieces for only 60 seconds per face, build and simmer the sauce for 8 minutes before returning them, then cook just until every centre reaches at least 75°C."},{"question":"How do I fix thin or visibly split curry sauce?","answer":"Lift out chicken once it reaches 75°C and reduce the sauce alone. A few orange oil glints are normal; for a greasy split, lower the heat and stir in 15 ml hot water. Do not disguise a thin sauce with flour or starch."},{"question":"Can I freeze this chicken curry?","answer":"Yes, although green beans soften. For the best result, freeze the chicken and sauce without beans or coriander for up to 2 months, thaw in the refrigerator, reheat to at least 75°C, and add freshly cooked beans and lime."},{"question":"What is the decisive ready cue for One-Pot Chicken Curry?","answer":"Turn a supermarket curry-powder shortcut into a layered, glossy sauce without drying the chicken or leaving raw spice grit. Look for glossy orange curry clinging to chicken and bright green beans with a slow-closing spoon trail: A spoon dragged across the pot exposes the base for two seconds; sauce coats chicken and beans without a red water ring."},{"question":"What should I do if One-Pot Chicken Curry misses its cue?","answer":"Wet or uneven chicken steams and reaches 75°C at different times. Spread the food out, raise heat only after moisture drops, and hold back extra sauce until the pan is frying again."},{"question":"How should I scale One-Pot Chicken Curry?","answer":"Scale the measured ingredients with the serving count, then scale the vessel or work in batches. Keep the same visual finish - glossy orange curry clinging to chicken and bright green beans with a slow-closing spoon trail - rather than forcing the original timer."},{"question":"Which substitutions are tested for One-Pot Chicken Curry?","answer":"boneless skinless chicken thighs: 800 g chicken breast cut into 4 cm pieces, added later as described in the FAQ; brown onion: 220 g red onion or 200 g shallots; neutral cooking oil: rice-bran, canola, sunflower, or vegetable oil; fresh curry leaves: frozen curry leaves; omit rather than replacing with bay leaf"},{"question":"Which One-Pot Chicken Curry ingredients should not be swapped casually?","answer":"boneless skinless chicken thighs: Keep at 5°C or colder, do not wash raw chicken, prevent cross-contamination, and cook every piece to at least 75°C in the centre.; fresh curry leaves: Leaves spit sharply if wet when they hit hot oil; dry them completely.; mild Madras-style curry powder: Blends vary in salt, chilli, mustard, celery, and wheat. Read the exact label and use a fresh aromatic jar, not a stale open packet.; double-concentrated tomato paste: Use unsweetened tomato paste, not ketchup or bottled tomato sauce."}],"freshness":{"lastReviewed":"2026-07-15","dateBasis":"Latest dated provenance review or nutrition calculation; this is not a kitchen-test date.","stableFields":["dish identity","method sequence","visual cues","ingredient roles"],"volatileFields":["city availability","price confidence","store-specific sourcing"],"sourcingPolicy":"Use Bumbu Lens city guidance as a shopping route, then verify availability with local grocers before travel or bulk purchasing."},"schemaVersion":"1.0","entity":{"type":"recipe","id":"one-pot-chicken-curry"},"publication":{"status":"published-editorial","canonicalIndexable":true},"canonicalUrl":"https://www.bumbulens.com/recipes/one-pot-chicken-curry","dataUrl":"https://www.bumbulens.com/recipes/one-pot-chicken-curry/data.json","inLanguage":"en-AU","links":{"self":{"href":"https://www.bumbulens.com/recipes/one-pot-chicken-curry/data.json","mediaType":"application/json"},"canonical":{"href":"https://www.bumbulens.com/recipes/one-pot-chicken-curry","mediaType":"text/html"}},"actions":[{"id":"read_recipe_data","actor":"agent","label":"Read the recipe entity","method":"GET","href":"https://www.bumbulens.com/recipes/one-pot-chicken-curry/data.json","mediaType":"application/json"},{"id":"view_recipe","actor":"human","label":"View One-Pot Chicken Curry","method":"GET","href":"https://www.bumbulens.com/recipes/one-pot-chicken-curry","mediaType":"text/html"},{"id":"start_guided_cook","actor":"human","label":"Start guided cook for One-Pot Chicken Curry","method":"GET","href":"https://www.bumbulens.com/cook/one-pot-chicken-curry","mediaType":"text/html"},{"id":"build_shopping_list","actor":"human","label":"Build the One-Pot Chicken Curry shopping list","method":"GET","href":"https://www.bumbulens.com/recipes/one-pot-chicken-curry/shopping","mediaType":"text/html"}]}