Burma Curry Chicken
Discover the bold and complex flavors of Burma Curry Chicken, a comforting dish that masterfully blends aromatic spices with rich coconut milk for a tantalizing Southeast Asian-inspired meal. Perfectly tender pieces of chicken are simmered in a vibrant curry sauce made from turmeric, curry powder, paprika, and cumin, with a hint of heat from optional cayenne and green chili. Infused with the warmth of garlic, ginger, and sautéed onions, this dish is elevated by the tangy brightness of fresh lime juice and garnished with fragrant cilantro. Served over steamed rice or paired with warm flatbread, this easy-to-make 60-minute recipe is a crowd-pleaser for weeknight dinners or special occasions. Enjoy a taste of Burmese cuisine in the comfort of your home!
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Recipe Information
Ingredients
- 2 lbs chicken (bone-in or boneless, cut into bite-sized pieces)
- 1 onion (finely chopped)
- 4 garlic cloves (minced)
- 1 tablespoon ginger (minced or grated)
- 1 teaspoon turmeric powder
- 2 teaspoons curry powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon salt
- 1 cup coconut milk
- 1 cup chicken stock or water
- 3 tablespoons vegetable oil
- 2 tablespoons tomato paste
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro (chopped, for garnish)
- 1 green chili (optional, sliced for garnish)
Instructions
Heat the vegetable oil in a large skillet or pot over medium heat.
Add the finely chopped onion and sauté until soft and golden brown, about 5-7 minutes.
Stir in the minced garlic and ginger and cook for 1-2 minutes until fragrant.
Add the turmeric, curry powder, paprika, ground cumin, cayenne pepper (if using), and salt. Stir well to coat the onions and release the aromas of the spices.
Mix in the tomato paste and cook for 1-2 minutes to deepen the flavor.
Add the chicken pieces to the pot and stir to coat them evenly with the spice mixture. Cook for 5-7 minutes, turning occasionally, until the chicken starts to brown.
Pour in the coconut milk and chicken stock (or water). Stir well to combine, and bring the mixture to a gentle simmer.
Reduce the heat to low, cover the pot, and let the curry simmer for 25-30 minutes, stirring occasionally, until the chicken is fully cooked and tender.
Remove the lid and stir in the lime juice. Simmer uncovered for an additional 5 minutes to thicken the curry if needed.
Taste and adjust the seasoning with more salt or lime juice, if desired.
Garnish with chopped cilantro and sliced green chili (if using).
Serve hot over steamed rice or with flatbread, and enjoy!
Nutrition Facts
Calories |
2064 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.3 g | 95% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 771 mg | 257% | |
| Sodium | 5326 mg | 232% | |
| Total Carbohydrate | 51.9 g | 19% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 27.3 g | ||
| Protein | 287.7 g | 575% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 225 mg | 17% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 3467 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
