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 teaspoon ginger, grated 1 teaspoon 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 soy sauce 2 tablespoons soy sauce
• 1 tablespoon fish sauce (optional) 1 tablespoon fish sauce (optional)
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 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, 3g
• 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.
   Add the minced garlic and grated ginger, and cook for another minute.
4. 4.
   In a small bowl, combine the turmeric powder, paprika, cumin powder, coriander powder, and chili powder.
5. 5.
   Add the spice mixture to the pan and cook for a minute, stirring constantly to release the flavors.
6. 6.
   Add the chicken pieces to the pan and cook until they are lightly browned on all sides.
7. 7.
   Pour in the coconut milk, soy sauce, and fish sauce (if using). Stir well to combine.
8. 8.
   Reduce the heat to low, cover the pan, and simmer for 20-25 minutes, or until the chicken is cooked through and tender.
9. 9.
   Stir in the brown sugar and season with salt to taste.
10. 10.
    Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before opening to ensure the cream and liquid are well combined.
• Turmeric powder — Be cautious while handling turmeric powder as it can stain surfaces and clothing easily. Use a spoon or wear gloves to avoid staining your hands.

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 it to reduce.
• Feel free to add your favorite vegetables such as bell peppers, carrots, or potatoes to the curry for added texture and flavor.
• Serve the Burmese Coconut Chicken Curry with steamed rice or warm naan bread for a complete meal.
• Leftovers can be refrigerated and enjoyed the next day, allowing the flavors to further develop.

Serving advice

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

Presentation advice

Present the Burmese Coconut Chicken Curry in a vibrant serving dish, allowing the rich colors of the curry to shine through. Garnish with a sprig of fresh cilantro for an added touch of freshness.