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.