Burmese Chicken Curry

Ingredients

• Fresh cilantro (1/2 cup, chopped (for garnish))
• Vegetable oil (2 tablespoons)
• Salt (1 teaspoon (to taste))
• Sugar (1 teaspoon)
• Lime juice (2 tablespoons)
• Fish sauce (1 tablespoon)
• Coconut milk (1 can (13.5 oz))
• Cayenne pepper (1/2 teaspoon (adjust for spice preference))
• Paprika (1 teaspoon)
• Cumin powder (1 teaspoon)
• Coriander powder (1 teaspoon)
• Turmeric powder (1 teaspoon)
• Fresh ginger (1 tablespoon, grated)
• Garlic (4 cloves, minced)
• Onion (1 large, chopped)
• Chicken thighs (1.5 pounds, boneless and skinless, cut into chunks)

Instructions

1. In a large pan or Dutch oven, heat the vegetable oil over medium heat.
2. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.
4. Add the turmeric, coriander, cumin, paprika, and cayenne pepper. Stir well to coat the onions and spices evenly.
5. Introduce the chicken pieces to the pan, browning them on all sides for about 5-7 minutes.
6. Pour in the coconut milk, stirring to combine all the ingredients.
7. Add the fish sauce, lime juice, sugar, and salt. Stir well and bring the mixture to a gentle simmer.
8. Cover the pan and let the curry simmer for approximately 30 minutes, or until the chicken is fully cooked and tender.
9. Taste the curry and adjust the seasoning with more salt, lime juice, or sugar if necessary.
10. Once done, remove from heat and garnish with fresh cilantro before serving.
11. Serve the Burmese curry hot with steamed rice or naan bread for a delightful meal.