Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 teaspoons ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1 can (14 ounces) coconut milk
- 1/2 cup chicken broth
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped
- Steamed rice, for serving
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the oil in a large skillet or wok over medium-high heat. Add the onion and cook until softened, about 3-4 minutes.
2. Add the garlic and ginger and cook for another minute, stirring constantly.
3. Add the chicken, turmeric, cumin, coriander, paprika, cayenne pepper, and salt. Cook until the chicken is browned on all sides, about 5-7 minutes.
4. Add the coconut milk, chicken broth, fish sauce, and brown sugar. Stir to combine.
5. Bring the mixture to a simmer and cook until the chicken is cooked through and the sauce has thickened, about 10-15 minutes.
6. Stir in the lime juice and cilantro.
7. Serve the curry over steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 420
Fat: 28g
Carbohydrates: 14g
Protein: 29g
Sodium: 1240mg
Sugar: 6g
Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp.
- Vegetable oil can be substituted with coconut oil or olive oil.
- Brown sugar can be substituted with honey or maple syrup.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add vegetables such as bell peppers, carrots, or potatoes.
- Use different types of curry paste for different flavors.
- Add peanuts or cashews for crunch.
Tips and tricks:
- Use a non-stick skillet or wok to prevent sticking.
- Add more or less cayenne pepper depending on your spice preference.
- Use fresh lime juice for the best flavor.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the curry in a large bowl with steamed rice on the side.
Garnishes:
Garnish with additional cilantro or lime wedges.
Pairings:
Serve with a side of naan bread or a cucumber salad.
Suggested side dishes:
- Naan bread
- Cucumber salad
- Steamed vegetables
Troubleshooting advice:
- If the sauce is too thin, simmer for a few more minutes to thicken.
- If the sauce is too thick, add more chicken broth or coconut milk.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Burmese cuisine is a blend of Indian, Chinese, and Thai influences. Coconut milk is a common ingredient in Burmese curries.
Flavor profiles:
This Burmese Coconut Chicken Curry is savory, spicy, and slightly sweet.
Serving suggestions:
Serve with steamed rice and a side of naan bread.
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Region: Myanmar