Ingredients with Measurements:
- 1 lb chicken, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tsp ginger, grated
- 2 tsp turmeric powder
- 1 tsp paprika
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp salt
- 1 can (14 oz) coconut milk
- 1 cup water
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 2 tbsp brown sugar
- 1 red chili, sliced
- 2 tbsp fresh cilantro, chopped
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board and knife
Step-by-step instructions:
1. Heat the oil in a large pot or Dutch oven over medium heat.
2. Add the onion, garlic, and ginger, and sauté until the onion is translucent.
3. Add the turmeric, paprika, cumin, coriander, and salt, and stir to combine.
4. Add the chicken and stir to coat with the spice mixture.
5. Add the coconut milk, water, fish sauce, lime juice, and brown sugar, and stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the chicken is cooked through and tender.
7. Serve the curry hot, garnished with sliced chili and chopped cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: 40 minutes
Temperature:
- Medium heat for sautéing and boiling
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 405
- Fat: 32g
- Carbohydrates: 14g
- Protein: 20g
- Fiber: 2g
Substitutions for ingredients:
- Chicken can be substituted with beef, pork, or tofu.
- Vegetable oil can be substituted with coconut oil or ghee.
- Fish sauce can be substituted with soy sauce or Worcestershire sauce.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add vegetables such as potatoes, carrots, or bell peppers.
- Use different types of curry powder or paste for a different flavor.
- Add more chili for a spicier curry.
Tips and tricks:
- Use bone-in chicken for extra flavor.
- Marinate the chicken in the spice mixture for a few hours before cooking for even more flavor.
- Use fresh lime juice for the best flavor.
Storage instructions:
- Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a pot over medium heat until heated through.
Presentation ideas:
- Serve the curry in a bowl with a side of rice and naan bread.
Garnishes:
- Sliced chili and chopped cilantro
Pairings:
- Serve with rice and naan bread.
Suggested side dishes:
- Cucumber salad
- Steamed vegetables
- Mango chutney
Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk to thin it out.
- If the curry is too thin, simmer it for longer to reduce the liquid.
Food safety advice:
- Make sure the chicken is cooked through and reaches an internal temperature of 165°F.
Food history:
- Burmese cuisine is a fusion of Indian, Chinese, and Thai influences.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve the curry hot with rice and naan bread.
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Region: Myanmar (Burma)