Burmese Coconut Chicken Curry

Ingredients

• 500g (1.1 lb) chicken, cut into pieces 500g (1.1 lb) chicken, cut into 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
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon palm sugar (or brown sugar) 1 tablespoon palm sugar (or 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, 2g
• Protein: 28g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and cook until softened.
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, mix together the turmeric powder, cumin powder, coriander powder, and chili powder. Add this spice mixture to the pan and stir well to coat the onions, garlic, and ginger.
4. 4.
   Add the chicken pieces to the pan and cook until they are browned on all sides.
5. 5.
   Pour in the coconut milk, fish sauce, soy sauce, and palm sugar. Stir well to combine all the ingredients.
6. 6.
   Reduce the heat to low and let the curry simmer for about 30 minutes, or until the chicken is cooked through and tender.
7. 7.
   Season with salt to taste.
8. 8.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Chicken — Make sure to use boneless, skinless chicken pieces for this recipe to ensure quick and even cooking.

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 longer time to allow the liquid to reduce.
• 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 sugar if desired.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors meld together.

Serving advice

Serve the Burmese Coconut Chicken Curry hot with steamed rice or warm naan bread. The creamy sauce pairs perfectly with the fluffy rice or the soft naan, allowing you to savor every delicious bite.

Presentation advice

Garnish the curry with a sprinkle of fresh cilantro to add a pop of color and freshness. Serve it in a vibrant bowl or on a decorative plate to enhance the visual appeal of the dish.