Burmese Chaaza
198kcal
Ingredients
For the Main Recipe:
- 2 lbs. boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 large onion, sliced
- 3 garlic cloves, minced
- 1 tbsp grated ginger
- 2 tbsp vegetable oil
- 2 tsp paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 2 cups water
- Fried onions (optional, for serving)
For the Pickled Vegetables:
- 2 cups sliced cucumber
- 1/2 cup sliced onion
- 1/2 cup sliced carrot
- 1/2 cup rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
Equipment
- Large Pot
- Cutting board and Chef's knife
- Measuring cups and spoons
- Mixing bowl
- whisk
- Vegetable Peeler
- Large spoon
- Serving bowls
Method
- In a large pot, heat the vegetable oil over medium-high heat. Add the onion and cook until soft and golden brown, about 5 minutes.
- Add the garlic and ginger, and cook for another 1-2 minutes, until fragrant.
- Add the chicken to the pot and cook for 5-7 minutes, until browned on all sides.
- Add the paprika, cumin, coriander, turmeric, salt, and cayenne pepper to the pot, and stir to coat the chicken evenly with the spices.
- Pour the water into the pot and bring to a boil. Reduce the heat to low and let the chicken simmer for 15-20 minutes, or until the chicken is cooked through and tender.
- In a separate bowl, mix together the sliced cucumber, onion, carrot, rice vinegar, sugar, and salt to make the pickled vegetables. Let it sit at room temperature for at least 10 minutes before serving.
- Serve the Burmese Chaaza hot, topped with fried onions and accompanied by the pickled vegetables.
Nutrition
Serving1bowlCalories198kcalCarbohydrates5gProtein28gFat7gSaturated Fat1gCholesterol72mgSodium342mgPotassium550mgFiber1gSugar3g