Hainanese-style Htoe Mont (Burmese Chicken Curry)

Ingredients

In this Hainanese-style adaptation of Htoe Mont, we incorporate the fragrant and silky Hainanese rice instead of the traditional Burmese rice. The Hainanese rice adds a unique texture and flavor to the dish, complementing the rich and aromatic Burmese chicken curry. Additionally, we infuse the curry with Hainanese influences by using ingredients commonly found in Hainanese cuisine, such as ginger and lemongrass. We alse have the original recipe for Htoe mont, so you can check it out.

• 500g (1.1 lb) chicken pieces 500g (1.1 lb) chicken 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 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 2 teaspoons turmeric powder 2 teaspoons turmeric powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 400ml (1 2/3 cups) coconut milk 400ml (1 2/3 cups) coconut milk
• 250ml (1 cup) chicken broth 250ml (1 cup) chicken broth
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• For the Hainanese Rice: For the Hainanese Rice:
• 2 cups jasmine rice 2 cups jasmine rice
• 4 cups chicken broth 4 cups chicken broth
• 2 pandan leaves (optional) 2 pandan leaves (optional)
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 20g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, minced garlic, grated ginger, and bruised lemongrass. Sauté until the onion becomes translucent and the mixture becomes fragrant.
2. 2.
   Add the turmeric powder, chili powder, paprika, cumin powder, and coriander powder to the pot. Stir well to coat the aromatics with the spices.
3. 3.
   Add the chicken pieces to the pot and cook until they are lightly browned on all sides.
4. 4.
   Stir in the tamarind paste, coconut milk, and chicken broth. Season with salt to taste. Bring the mixture to a simmer, then reduce the heat to low and cover the pot. Allow the curry to simmer for about 30 minutes, or until the chicken is cooked through and tender.
5. 5.
   While the curry is simmering, prepare the Hainanese rice. Rinse the jasmine rice under cold water until the water runs clear. Drain well.
6. 6.
   In a separate pot, bring the chicken broth to a boil. Add the rinsed rice and pandan leaves (if using). Reduce the heat to low, cover the pot, and let the rice cook for about 15-20 minutes, or until all the liquid is absorbed and the rice is cooked through. Fluff the rice with a fork and season with salt to taste.
7. 7.
   Serve the Hainanese-style Htoe Mont by placing a generous scoop of rice on a plate and ladling the chicken curry over it. Garnish with fresh cilantro.

Treat your ingredients with care...

• Chicken — For a more flavorful curry, you can marinate the chicken in a mixture of turmeric, ginger, and garlic for 30 minutes before cooking.
• Lemongrass — To release its flavor, bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife before adding them to the curry.
• 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 or add fresh chili peppers.
• To make the curry creamier, you can add a tablespoon of coconut cream towards the end of cooking.
• If you prefer a milder flavor, reduce the amount of spices used in the curry.
• Serve the Hainanese-style Htoe Mont with a side of pickled vegetables for a refreshing contrast.
• Leftover curry can be stored in the refrigerator for up to 3 days and reheated before serving.

Serving advice

Serve the Hainanese-style Htoe Mont hot, with the fragrant Hainanese rice as a base and the chicken curry generously ladled over it. Garnish with fresh cilantro for added freshness and color.

Presentation advice

To enhance the presentation, you can sprinkle some toasted coconut flakes over the curry. Serve the dish on a large platter, allowing the vibrant colors of the curry and rice to shine through.