Description
This Burmese chicken curry with turmeric garlic and ginger is a gorgeously scented curry dish to spice up your evening. A perfect romantic meal.
Ingredients
Scale
For the chicken curry
- 2 chicken filets
- 1/2 tsp of turmeric powder
- 1 onion (peeled and pounded)
- 1 onion (peeled and finely sliced)
- 1 clove of garlic (peeled and pounded)
- 1 inch of ginger (peeled and pounded)
- 1 tsp of sweet Paprika
- 1/2 tsp of lemongrass powder
- 3/4 cup of water
- Olive oil
- Salt and pepper
- 4 sprigs of fresh cilantro (coriander)
For the coconut rice
- 1 onion (peeled and cut in 8)
- 1 cup of brown rice (washed and drained)
- 1 clove of garlic (peeled and finely sliced)
- 1.5 cup of coconut milk
- 1.5 cup of water
- 1/2 tsp of salt
- 1 tsp of sugar
- Olive oil
Instructions
Prepare the rice
- Heat a tablespoon of olive oil in a large pan on high heat.
- Add the onion, cook for 2 minutes.
- Add the rice, garlic and salt cook for a minute.
- Add the sugar and cook for 1 more minute.
- Add the coconut milk and the water, cover and turn the heat to very low heat when the water boils.
- Cook for 50 minutes.
Prepare the chicken
- Cut the chicken into four pieces.
- Add turmeric and salt, leave 10 minutes to marinate.
- Heat olive oil in a frying pan on medium heat.
- Add the sliced onion and a pinch of salt and cook for 2 minutes.
- Add the turmeric and cook for a minute.
- Add the pounded onion and cook for 2 minutes.
- Add the garlic, ginger and cook for a minute.
- Turn to high heat.
- Add the sweet paprika, chicken, a tablespoon of olive oil, lemongrass, black pepper and cook for 2 minutes.
- Pour the water and turn to low heat.
- Cook for 10 minutes.
- Sprinkle with fresh cilantro (coriander) before serving.
Notes
We use our Le Creuset Dutch Oven to make all of our curry dishes. Ours is 28cm (11 in).
If you don’t have them yet, you can order turmeric, sweet paprika and dried lemongrass on Amazon.
- Prep Time: 20 mins
- Cook Time: 55 mins
- Category: Dinner
- Cuisine: Burmese
