Burmese Coconut Chicken Curry

Ingredients

• 500g (1.1 lb) boneless chicken, cut into bite-sized pieces 500g (1.1 lb) boneless chicken, cut into bite-sized 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
• 2 teaspoons paprika 2 teaspoons paprika
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon chili powder (adjust to taste) 1 teaspoon chili powder (adjust to taste)
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) 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, 18g
• Carbohydrates (total, sugars): 6g, 2g
• Protein: 28g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and cook until softened and translucent.
2. 2.
   Add the minced garlic and grated ginger to the pan and cook for another minute until fragrant.
3. 3.
   In a small bowl, combine the turmeric powder, paprika, cumin powder, coriander powder, and chili powder. Mix well.
4. 4.
   Add the spice mixture to the pan and cook for a minute, stirring constantly to coat the onions, garlic, and ginger.
5. 5.
   Add the chicken pieces to the pan and cook until they are lightly browned on all sides.
6. 6.
   Pour in the coconut milk, fish sauce, and tamarind paste. Stir well to combine all the ingredients.
7. 7.
   Reduce the heat to low and let the curry simmer for about 20-25 minutes, or until the chicken is cooked through and tender.
8. 8.
   Season with salt to taste.
9. 9.
   Garnish with fresh cilantro before serving.
10. 10.
    Serve the Burmese Coconut Chicken Curry hot with steamed rice or warm naan bread.

Treat your ingredients with care...

• Chicken — Ensure that the chicken is cut into bite-sized pieces to ensure even cooking and maximum flavor absorption.
• Tamarind paste — If you can't find tamarind paste, you can substitute it with lime juice for a tangy flavor.

Tips & Tricks

• For a spicier curry, increase the amount of chili powder according to your preference.
• If you prefer a thicker curry, simmer the dish for a longer time to allow the sauce to reduce and thicken.
• Serve the Burmese Coconut Chicken Curry with a side of pickled vegetables for added tanginess.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• Feel free to add vegetables such as potatoes, carrots, or bell peppers to the curry for added texture and flavor.

Serving advice

Serve the Burmese Coconut Chicken Curry in individual bowls, garnished with fresh cilantro. Accompany it with steamed rice or warm naan bread to soak up the flavorful sauce.

Presentation advice

To enhance the presentation, sprinkle some additional paprika or turmeric powder on top of the curry before serving. Serve it in a traditional Burmese bowl or on a decorative plate for an authentic touch.