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
• 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
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• 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: 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 translucent.
3. 3.
   Stir in the minced garlic and grated ginger, cooking for another minute.
4. 4.
   Add the turmeric, cumin, coriander, and chili powder to the pan, stirring well to coat the onions and spices.
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 and fish sauce, stirring to combine.
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.
   Stir in the lime juice and 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 naan bread.

Treat your ingredients with care...

• Chicken — Ensure that the chicken is cut into evenly sized pieces to ensure even cooking.
• Coconut milk — Shake the can of coconut milk well before opening to ensure the cream and liquid are well combined.
• Lime juice — Fresh lime juice is recommended for the best flavor.

Tips & Tricks

• For a spicier curry, increase the amount of chili powder or add fresh chili peppers.
• If you prefer a thicker sauce, simmer the curry uncovered for a few extra minutes.
• Feel free to add vegetables such as potatoes, carrots, or bell peppers to the curry for added texture and flavor.
• Adjust the seasoning according to your taste preferences by adding more salt or lime juice if desired.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Burmese Coconut Chicken Curry with steamed rice or warm naan bread to soak up the flavorful sauce. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

Present the Burmese Coconut Chicken Curry in a vibrant serving dish to showcase its beautiful yellow color. Sprinkle some chopped cilantro on top for an appealing garnish.