Burmese Coconut Chicken Curry

Ingredients

• 500g (1.1 lb) boneless, skinless chicken thighs, cut into bite-sized pieces 500g (1.1 lb) boneless, skinless chicken thighs, 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
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 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 (optional, for added umami flavor) 1 tablespoon fish sauce (optional, for added umami flavor)
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 25g (Saturated Fat: 15g)
• Carbohydrates: 6g (Sugar: 2g)
• Protein: 28g
• Fiber: 1g
• Salt: 1.5g

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 ground turmeric, cumin, coriander, paprika, and chili powder. Stir well to create a spice blend.
4. 4.
   Add the spice blend 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 browned on all sides.
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 simmer the curry 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 the Burmese Coconut Chicken Curry hot with steamed rice or naan bread.

Treat your ingredients with care...

• Chicken thighs — To ensure tender and juicy chicken, avoid overcooking. Cook until the chicken is just cooked through to maintain its moisture.
• Coconut milk — Shake the can of coconut milk before opening to ensure the cream and liquid are well combined.

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 to allow some of the liquid to evaporate.
• Feel free to add vegetables such as bell peppers or potatoes to the curry for added texture and flavor.
• If you don't have fish sauce, you can substitute it with soy sauce for a similar umami flavor.
• 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 freshness.

Presentation advice

To enhance the presentation, sprinkle some toasted coconut flakes on top of the curry before serving. This adds a delightful crunch and an extra touch of coconut flavor.