Burmese Chicken Curry
Burmese Chicken Curry is a delicious and aromatic dish from Myanmar (Burma) that features tender pieces of chicken cooked in a flavorful sauce made with a blend of spices, herbs, and coconut milk. It typically includes ingredients such as turmeric, lemongrass, ginger, garlic, onions, chili, and often incorporates vegetables like potatoes or peas. It's usually served with rice or noodles and is known for its rich, fragrant, and slightly spicy flavor profile.
Ingredients
- 1.5 lbs chicken thighs boneless, skinless cut into bite-sized pieces
- 1 onion finely chopped
- 3 cloves garlic minced
- 1 inch ginger grated
- 2 tablespoons vegetable oil
- 1 can coconut milk (14 oz)
- 2 tablespoons curry powder
- 1 tablespoon turmeric powder
- 1 tablespoon paprika
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot or deep skillet, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
- Add the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
- Add the chicken pieces to the pot and brown them on all sides, about 5-6 minutes.
- Stir in the curry powder, turmeric, and paprika, and cook for another minute to toast the spices.
- Pour in the coconut milk, fish sauce, and soy sauce. Stir well to combine.
- Bring the mixture to a simmer, then reduce the heat to low and cover. Let it cook for about 20-25 minutes, stirring occasionally.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve the Burmese Chicken Curry hot over steamed rice, garnished with fresh cilantro.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 634kcal (32%)Carbohydrates: 12g (4%)Protein: 32g (64%)Fat: 53g (82%)Saturated Fat: 29g (181%)Polyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 167mg (56%)Sodium: 754mg (33%)Potassium: 752mg (21%)Fiber: 4g (17%)Sugar: 5g (6%)Vitamin A: 202IU (4%)Vitamin C: 8mg (10%)Calcium: 58mg (6%)Iron: 4mg (22%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
