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 garlic, minced 3 cloves garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 teaspoons turmeric powder 2 teaspoons turmeric powder
• 1 teaspoon paprika 1 teaspoon 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 tomato paste 2 tablespoons tomato paste
• 1 tablespoon fish sauce (optional, for non-vegetarian version) 1 tablespoon fish sauce (optional, for non-vegetarian version)
• 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): 5g, 2g
• Protein: 28g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the chicken, turmeric powder, paprika, cumin powder, coriander powder, and chili powder. Mix well to coat the chicken evenly with the spices. Let it marinate for at least 30 minutes.
2. 2.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and cook until it becomes translucent.
3. 3.
   Add the minced garlic and grated ginger to the pan. Sauté for a minute until fragrant.
4. 4.
   Add the marinated chicken to the pan and cook until it is lightly browned on all sides.
5. 5.
   Stir in the tomato paste and cook for another minute.
6. 6.
   Pour in the coconut milk and fish sauce (if using). Stir well to combine all the ingredients.
7. 7.
   Reduce the heat to low and let the curry simmer for 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 hot with steamed rice or 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.
• Coconut milk — Use full-fat coconut milk for a rich and creamy texture. Shake the can well before opening to ensure the cream and liquid are well mixed.

Tips & Tricks

• For a spicier curry, increase the amount of chili powder or add fresh chili peppers.
• If you prefer a thicker curry, simmer the dish uncovered for a few extra minutes to allow the sauce to reduce.
• Feel free to add vegetables such as potatoes, carrots, or bell peppers to the curry for added texture and flavor.
• If you're short on time, you can use pre-marinated chicken or store-bought curry paste as a shortcut.
• Leftovers can be refrigerated and enjoyed the next day, allowing the flavors to further develop.

Serving advice

Serve the Burmese Coconut Chicken Curry hot with steamed rice or warm naan bread. Garnish with fresh cilantro for a burst of freshness.

Presentation advice

To elevate the presentation of the dish, serve the curry in a shallow bowl or on a large platter. Sprinkle some additional turmeric powder on top for a vibrant pop of color. Serve with a side of steamed rice and garnish with a sprig of fresh cilantro.