San Byoke 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 paprika 1 teaspoon 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 fish sauce 2 tablespoons fish 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): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 15g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and cook until translucent.
2. 2.
   Add the minced garlic and grated ginger to the pan and sauté for another minute until fragrant.
3. 3.
   In a small bowl, combine the turmeric powder, paprika, cumin powder, coriander powder, and chili powder. Mix well.
4. 4.
   Add the spice mixture to the pan and stir-fry for a minute to release the flavors.
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, fish sauce, and palm sugar. Stir well to combine.
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 San Byoke Curry hot with steamed rice or naan bread.

Treat your ingredients with care...

• Chicken — Ensure that the chicken is cut into bite-sized pieces to ensure even cooking and maximum flavor absorption.

Tips & Tricks

• For a spicier curry, increase the amount of chili powder according to your preference.
• If you prefer a thicker sauce, simmer the curry for a few extra minutes to reduce the liquid.
• Feel free to add vegetables such as potatoes, carrots, or bell peppers to the curry for added texture and flavor.
• Adjust the sweetness by adding more or less palm sugar, depending on your taste.
• To make the dish more fragrant, sprinkle some freshly squeezed lime juice over the curry before serving.

Serving advice

Serve the San Byoke Curry with steamed jasmine rice or warm naan bread to soak up the flavorful sauce. Accompany it with a side of fresh cucumber slices or a refreshing salad to balance the richness of the curry.

Presentation advice

Garnish the San Byoke Curry with a sprinkle of fresh cilantro leaves to add a pop of color and freshness to the dish. Serve it in a vibrant ceramic bowl or on a banana leaf for an authentic Burmese touch.