Burmese Chicken Curry

Ingredients

• 500g (1.1 lb) chicken, cut into pieces 500g (1.1 lb) chicken, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 teaspoons turmeric powder 2 teaspoons turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon chili powder (adjust to taste) 1 teaspoon chili powder (adjust to taste)
• 400ml (1 ¾ cups) coconut milk 400ml (1 ¾ cups) coconut milk
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 28g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onion and cook until translucent.
3. 3.
   Add the minced garlic and grated ginger, and cook for another minute.
4. 4.
   In a small bowl, mix together the turmeric powder, cumin powder, coriander powder, paprika, and chili powder.
5. 5.
   Add the spice mixture to the pan and cook for a minute, stirring constantly to release the flavors.
6. 6.
   Add the chicken pieces to the pan and cook until they are browned on all sides.
7. 7.
   Pour in the coconut milk, fish sauce, and tamarind paste. Stir well to combine.
8. 8.
   Reduce the heat to low, cover the pan, and simmer for 30-40 minutes, or until the chicken is cooked through and tender.
9. 9.
   Season with salt to taste.
10. 10.
    Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Turmeric — Be cautious while handling turmeric as it can stain surfaces and clothing. Use gloves or wash your hands immediately after handling.
• Tamarind paste — If you can't find tamarind paste, you can substitute it with lime juice for a tangy flavor.

Tips & Tricks

• For a milder version, reduce the amount of chili powder or omit it altogether.
• If you prefer a thicker curry, simmer it uncovered for the last 10 minutes to allow the sauce to reduce.
• Marinating the chicken in the spice mixture for a few hours before cooking can enhance the flavors.

Serving advice

Serve the Burmese Chicken Curry with steamed jasmine rice or warm naan bread. Garnish with fresh cilantro for added freshness.

Presentation advice

Present the Burmese Chicken Curry in a vibrant serving dish to showcase its beautiful yellow color. Sprinkle some additional turmeric powder on top for an extra pop of color.