Burmese Chicken Curry
Immerse yourself in the vibrant flavors of Burmese cuisine with this rich and aromatic Burmese Chicken Curry. This comforting dish pairs tender, bone-in chicken thighs with a luscious coconut milk-based sauce infused with bold spices like turmeric, coriander, and paprika. Sautéed onions, garlic, and ginger form the base of the curry, enhanced by the natural sweetness of fresh tomatoes and the umami depth of fish sauce. Slow-simmered to perfection, the curry develops a velvety texture that complements piping hot steamed rice or warm flatbreads. With an enticing combination of creamy, spicy, and savory notes, this recipe promises a flavor-packed meal ready in just one hour. Perfect for weeknight dinners or impressing guests with an exotic twist, this versatile dish is sure to delight!
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Recipe Information
Ingredients
- 2 lbs Chicken thighs (bone-in, skinless)
- 2 medium Yellow onion
- 4 Garlic cloves
- 1 tbsp Ginger
- 1 large Tomato
- 1 cup Coconut milk
- 3 tbsp Vegetable oil
- 1 tsp Turmeric powder
- 1 tsp Ground coriander
- 1 tsp Paprika
- 1 tsp Chili powder
- 2 tbsp Fish sauce
- 1 cup Water
- 1 tsp Salt
- 2 tbsp Fresh cilantro (optional, for garnish)
Instructions
Begin by preparing your ingredients: Dice the onions, mince the garlic, and grate the ginger. Chop the tomato into small pieces.
Heat the vegetable oil in a large pot or deep skillet over medium heat.
Add the diced onions to the pot and sauté for 5-7 minutes until they are softened and translucent.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the turmeric, coriander, paprika, and chili powder to the pot. Stir well to coat the onions and release the spices' aroma.
Add the chopped tomato and cook for 3-4 minutes, until it breaks down and blends into the spice mixture.
Add the chicken thighs to the pot, turning to coat them evenly in the spice and onion mixture.
Pour in the coconut milk, water, and fish sauce. Stir well to combine.
Bring the curry to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for about 35 minutes, stirring occasionally to prevent sticking.
Add salt to taste and adjust any other seasonings as needed.
Once the chicken is tender and the sauce has thickened, remove it from heat.
Garnish the curry with freshly chopped cilantro if desired, and serve hot with steamed white rice or flatbreads.
Nutrition Facts
Calories |
2545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.8 g | 181% | |
| Saturated Fat | 33.3 g | 166% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 853 mg | 284% | |
| Sodium | 7441 mg | 324% | |
| Total Carbohydrate | 71.2 g | 26% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 42.7 g | ||
| Protein | 243.5 g | 487% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 257 mg | 20% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 3338 mg | 71% | |
*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.
