Ingredients with Measurements:
- 1 pound boneless, skinless chicken breast, cut into small pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 tablespoon turmeric powder
- 1 tablespoon coriander powder
- 1 tablespoon cumin powder
- 1 teaspoon chili powder
- 1 can (14 oz) coconut milk
- 2 tablespoons vegetable oil
- 1 tablespoon lime juice
- Salt, to taste
- Fresh cilantro, chopped, for garnish
Special Equipment Needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-Step Instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and grated ginger and sauté for another 2 minutes.
4. Add the turmeric powder, coriander powder, cumin powder, and chili powder to the skillet and stir to combine.
5. Add the chicken pieces to the skillet and stir to coat with the spice mixture.
6. Pour in the coconut milk and stir to combine.
7. Reduce the heat to medium-low and let the curry simmer for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.
8. Add the lime juice and salt to taste.
9. Garnish with fresh cilantro and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for sautéing, medium-low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories: 327
Fat: 22g
Carbohydrates: 9g
Protein: 25g
Substitutions for ingredients:
- Chicken can be substituted with tofu or chickpeas for a vegetarian option.
- Vegetable oil can be substituted with coconut oil or ghee.
- Lime juice can be substituted with lemon juice.
Variations:
- Add diced potatoes or carrots to the curry for extra vegetables.
- Use different types of meat such as beef or lamb.
- Add more chili powder for a spicier curry.
Tips and Tricks:
- Cut the chicken into small pieces for faster cooking time.
- Use fresh ginger and garlic for the best flavor.
- Stir the curry occasionally to prevent the sauce from sticking to the bottom of the skillet.
Storage Instructions:
Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the curry in a microwave-safe dish or on the stovetop until heated through.
Presentation Ideas:
Serve the curry in a bowl with a side of rice or naan bread.
Garnishes:
Garnish with fresh cilantro or chopped peanuts.
Pairings:
Serve with a side of steamed vegetables or a salad.
Suggested Side Dishes:
- Steamed broccoli
- Roasted sweet potatoes
- Cucumber salad
Troubleshooting Advice:
- If the sauce is too thin, let the curry simmer for a few more minutes to thicken.
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
Food Safety Advice:
- Make sure the chicken is cooked through to an internal temperature of 165°F.
- Store leftover curry in the refrigerator within 2 hours of cooking.
Food History:
Sarburma Chicken Curry is a traditional Burmese dish that is popular in Southeast Asia. It is typically made with chicken, onions, garlic, ginger, and a blend of spices.
Flavor Profiles:
Sarburma Chicken Curry is a flavorful and aromatic dish that is mildly spicy with a hint of sweetness from the coconut milk.
Serving Suggestions:
Serve the curry with a side of rice or naan bread for a complete meal.
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Region: Burmese