Description
This recipe is adapted form Burma Superstar.
Ingredients
Scale
- 2 lbs boneless skinless chicken thighs, cut into 1 inch pieces
- 1 tbsp paprika
- 1/2 tsp turmeric
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 cup olive oil
- 2 yellow onions, diced
- 2 tbsp garlic, minced
- 1 tbsp ginger, minced
- 1 can unsweetened coconut milk
- 1 tbsp fish sauce
- 1 1/2 cup water
- 1 tsp madras curry powder
- 1/4 to 1/2 tsp cayenne (depending on your heat preference)
- 1 small bunch cilantro, roughly chopped
- 1 lime, cut into wedges for garnish
Instructions
- Combine the chicken, turmeric, paprika, salt, and pepper in a bowl and toss together. Let the chicken marinate with the spices as you prepare the other ingredients.
- Heat the oil in a large dutch oven or casserole pot. Add the onions and cook 8 minutes over medium heat. Add the ginger and garlic and cook 5 minutes more.
- Add the chicken and stir to release the spices. Cook 1 to 2 minutes and then add the coconut milk. Increase the heat and bring the mixture to a near boil and let it simmer at this heat for 4 minutes. Reduce the heat to medium. Add the fish sauce and stir in the water. Increase the heat and bring the mixture back to a near boil.
- Lower the heat to a gentle simmer and cook, uncovered for 50 minutes, stirring occasionally. Stir in the curry powder and cayenne pepper and simmer 5 more minutes.
- Remove curry from heat. It’s best to let the curry stand for 20 minutes before serving. The chicken will soak in more flavor as the curry cools.
- Reheat the curry and serve with rice, cilantro, and lime wedges.
Notes
This dish is traditionally served with white rice but we like to pair it with quinoa and cauliflower.