Burmese Chicken Curry with a Note by Note Twist

Ingredients

In this Note by Note adaptation, we explore the essence of Burmese Chicken Curry by deconstructing and reconstructing its flavors using individual components. By carefully selecting and combining specific ingredients, we create a dish that captures the essence of the original while embracing the innovative approach of Note by Note cuisine. We alse have the original recipe for Burmese Chicken Curry, so you can check it out.

• 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 teaspoon ginger, grated 1 teaspoon 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 cinnamon stick 1 cinnamon stick
• 2 cardamom pods 2 cardamom pods
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• Juice of 1 lime Juice of 1 lime
• 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): 20g, 10g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onion and sauté until golden brown.
3. 3.
   Stir in the minced garlic and grated ginger, and cook for another minute.
4. 4.
   Add the chicken pieces to the pan and cook until browned on all sides.
5. 5.
   In a small bowl, mix together the turmeric powder, cumin powder, coriander powder, paprika, cinnamon stick, and cardamom pods.
6. 6.
   Add the spice mixture to the pan and stir well to coat the chicken.
7. 7.
   Pour in the coconut milk and tamarind paste, and bring to a simmer.
8. 8.
   Reduce the heat to low, cover the pan, and let the curry simmer for about 30 minutes, or until the chicken is cooked through and tender.
9. 9.
   Stir in the lime juice and season with salt to taste.
10. 10.
    Garnish with fresh cilantro before serving.
11. 11.
    Serve the Note by Note Burmese Chicken Curry with steamed rice.

Treat your ingredients with care...

• Tamarind paste — Soak the tamarind pulp in warm water for a few minutes, then strain it to remove any seeds or fibers before using in the recipe.

Tips & Tricks

• For a spicier curry, add a chopped chili pepper or a pinch of cayenne pepper.
• If you prefer a thicker sauce, simmer the curry uncovered for a few extra minutes to allow it to reduce.
• Feel free to add vegetables like potatoes, carrots, or bell peppers to the curry for added texture and flavor.
• Adjust the amount of tamarind paste and lime juice according to your taste preferences for a perfect balance of tanginess.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Note by Note Burmese Chicken Curry with steamed rice or naan bread for a complete and satisfying meal. Accompany it with a side of cucumber salad or pickled vegetables to add a refreshing contrast to the rich flavors of the curry.

Presentation advice

Garnish the curry with a sprinkle of fresh cilantro leaves to add a pop of vibrant green color. Serve it in a traditional Burmese bowl or on a decorative platter to enhance the visual appeal of the dish.