Burmese Chicken Curry: A Mild, Coconut-Based Delight with Ginger

Burmese Chicken Curry is a fragrant, comforting dish that combines tender chicken with a rich, creamy coconut sauce, infused with aromatic spices and the warm kick of ginger. Unlike some of its spicier counterparts, this curry is mild and soothing, with a beautiful balance of flavors that make it a perfect choice for any occasion. Serve it with fluffy rice or flatbread, and you’ve got yourself a delicious, satisfying meal that the whole family will love.

Key Information

• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes
• Number of Servings: 4 servings
• Serving Size: 1 plate

Nutritional Information (Per Serving)

• Calories: 330 kcal
• Protein: 30g
• Carbohydrates: 12g
• Fat: 21g
• Sodium: 350mg
• Fiber: 3g
• Sugar: 4g

Note: This dish is low in carbs and packed with protein. The coconut milk adds a healthy dose of fat, making it a rich and filling meal.

Ingredients List

For the Curry:

• 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons vegetable oil (or any neutral oil)
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon turmeric powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon (optional, for added warmth)
• 1/4 teaspoon ground cloves (optional, for depth)
• 1 (14 oz/400 ml) can coconut milk (full-fat for a richer taste)
• 1/2 cup chicken broth (or water)
• 1 medium tomato, chopped
• Salt and pepper, to taste
• 1 tablespoon fish sauce (optional, for added umami)
• 1 tablespoon brown sugar (optional, to balance the coconut milk’s richness)

Garnish:

• Fresh cilantro leaves, chopped
• Lime wedges, for serving
• Steamed rice or flatbread, for serving

Detailed Method of Preparation

1. Prepare the Ingredients:

• Cut the chicken thighs into bite-sized pieces. Chop the onion, mince the garlic, and grate the ginger. Set aside.
• Chop the tomato into small pieces.

2. Cook the Chicken:

• Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium-high heat. Once the oil is hot, add the chicken pieces and cook for 5-7 minutes, until lightly browned on all sides. Remove the chicken and set it aside.

3. Sauté the Aromatics:

• In the same pot, add the chopped onion and cook for 3-4 minutes until softened and translucent.
• Add the garlic and grated ginger, stirring for another 1-2 minutes until fragrant.

4. Add the Spices:

• Sprinkle in the curry powder, turmeric, cumin, cinnamon, and cloves (if using). Stir well to coat the onions and garlic in the spices. Cook for another minute to toast the spices slightly, which helps release their flavors.

5. Simmer the Curry:

• Add the chopped tomato and cook for 2-3 minutes, until the tomato softens and breaks down.
• Pour in the coconut milk, chicken broth (or water), fish sauce, and brown sugar (if using). Stir everything to combine.
• Return the cooked chicken to the pot and bring the curry to a simmer. Let it cook for 10-12 minutes, uncovered, until the chicken is tender and the sauce has thickened slightly. Stir occasionally.

6. Final Seasoning:

• Taste the curry and adjust the seasoning with salt and pepper as needed. If you like a bit more tang, squeeze in some fresh lime juice at this point.

7. Serve and Garnish:

• Ladle the Burmese Chicken Curry into bowls, and garnish with freshly chopped cilantro leaves. Serve with steamed rice or warm flatbread to soak up the delicious curry sauce.

Tips for Culinary Success

• Adjust the Spice Level: This curry is meant to be mild, but if you prefer a little more heat, you can add a chopped green chili or a pinch of red chili flakes along with the spices.
• Use Bone-In Chicken for Extra Flavor: While boneless, skinless thighs work great for this recipe, using bone-in chicken thighs will add even more richness to the curry. Just simmer for a bit longer to cook the chicken through.
• Make It Creamier: For a richer flavor, you can substitute some of the chicken broth with more coconut milk or add a dollop of yogurt just before serving.
• Balance the Flavors: If the curry tastes too rich, balance the sweetness of the coconut milk with a bit more lime juice or vinegar. Conversely, add a bit more sugar if you prefer a sweeter curry.
• Vegetarian Option: To make this curry vegetarian, replace the chicken with chickpeas or tofu. Both options will absorb the curry flavors beautifully.

Frequently Asked Questions (FAQs)

1. Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used, but thighs are preferred because they are juicier and more tender. If using chicken breasts, be careful not to overcook them, as they can dry out.

2. Can I make this curry ahead of time?
Yes! In fact, curries often taste even better the next day after the flavors have had time to meld. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.

3. What can I serve with Burmese Chicken Curry?
This curry is best served with steamed jasmine rice, basmati rice, or flatbread like naan or paratha. You can also serve it with a side of sautéed greens or a fresh cucumber salad.

4. Can I make this dish spicier?
Yes, you can add extra heat by including fresh green chilies, red chili flakes, or even a dash of chili paste to the curry base.

5. How can I make this dish gluten-free?
This recipe is naturally gluten-free, but always check the labels on the sauces (like fish sauce or soy sauce) to ensure they don’t contain gluten. You can use tamari as a gluten-free soy sauce substitute.

Burmese Chicken Curry offers a deliciously mild yet aromatic experience, with tender chicken enveloped in a creamy coconut sauce enhanced by fresh ginger and warming spices. Whether you’re new to Burmese cuisine or a seasoned fan, this curry is sure to become a staple in your cooking repertoire. It’s the perfect comfort food for cozy dinners or whenever you want a flavorful dish that’s easy to make and absolutely delicious.