Burmese Chicken Curry
438kcal
Ingredients
- 2 lbs. boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tbsp turmeric
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp paprika
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 2 inch piece of ginger, grated
- 2 to 3 small red chili peppers, finely chopped (optional)
- 2 tbsp tomato paste
- 2 13.5 oz cans coconut milk
- 2 lemongrass stalks, bruised and chopped
- 2 bay leaves
- 2 tbsp fish sauce
- 1 tbsp lime juice
- Fresh cilantro, chopped, for serving
Equipment
- Large mixing bowl
- Cutting board and Sharp knife
- Large pot or Dutch oven
- Wooden spoon or spatula
- Measuring spoons and cups
- Can opener
- grater for ginger
- Bruising tool (for lemongrass)
- Rice cooker or pot (if serving with rice)
Method
- In a large bowl, combine the turmeric, cumin, coriander, paprika, salt, and black pepper. Add the chicken pieces and toss to coat. Set aside for 15 minutes.
- In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the onion and cook for 5 minutes, until softened.
- Add the garlic, ginger, and chili peppers (if using) and cook for another minute, until fragrant.
- Add the chicken to the pot and cook for 5-7 minutes, until browned on all sides.
- Add the tomato paste and stir to coat the chicken. Cook for 1-2 minutes, until the tomato paste is fragrant and slightly caramelized.
- Pour in the coconut milk and add the lemongrass stalks and bay leaves. Bring to a simmer and let cook for 20-25 minutes, until the chicken is cooked through and the sauce has thickened.
- Stir in the fish sauce and lime juice. Taste and adjust seasoning as needed.
- Serve the chicken curry over steamed rice and garnish with fresh cilantro.
Nutrition
Serving1servingCalories438kcalCarbohydrates10gProtein30gFat33gSaturated Fat22gCholesterol108mgSodium1059mgPotassium700mgFiber2gSugar4g