Burmese Chicken Curry

 Burmese Chicken Curry, also known as "Burmese Golden Chicken Curry," is a flavorful and aromatic dish that showcases the unique flavors of Burmese cuisine. It typically features tender chicken cooked in a rich and creamy curry sauce, infused with a blend of spices and herbs. Here's a recipe for Burmese Chicken Curry:

Ingredients:

- 2 pounds chicken pieces (bone-in, skin-on or boneless, skinless)

- 2 medium onions, finely chopped

- 4 cloves of garlic, minced

- 1-inch piece of ginger, grated- 2 tablespoons vegetable oil

- 2 teaspoons turmeric powder

- 2 teaspoons paprika or chili powder (adjust for desired spiciness)

- 1 teaspoon ground coriander

- 1 teaspoon ground cumin

- 1/2 teaspoon floor cinnamon- 1/2 teaspoon ground cardamom

- 1 cup coconut milk

- 1 cup chicken broth or water

- 2 tablespoons fish sauce (optional, for added umami flavor)

- 2 tablespoons lime juice

- Salt to taste

- Fresh cilantro or parsley, chopped (for garnish)

Instructions:

1.Heat the vegetable oil in a big pot or Dutch oven over medium heat. Add the chopped onions and sauté until they become soft and translucent, about 5 minutes.

2. Add the minced garlic and grated ginger to the pot, and cook for an additional 1-2 minutes until fragrant.

3. In a small bowl, combine the turmeric powder, paprika or chili powder, ground coriander, ground cumin, ground cinnamon, and ground cardamom. Stir to create a spice mixture.

4. Add the spice mixture to the pot with the onions, garlic, and ginger. Stir well to coat the onions and spices evenly.

5. Add the chicken pieces to the pot and brown them on all sides for a few minutes.

6. Pour in the coconut milk and chicken broth or water. Stir to combine all the ingredients. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let the chicken simmer for about 30-40 minutes or until cooked through and tender.

7. If using bone-in chicken, remove the chicken pieces from the pot and debone them. Cut the chicken into bite-sized chunks and return them to the pot.

8. Stir in the fish sauce (if using) and lime juice. Taste the curry and season with salt as needed.

9. Simmer the curry uncovered for an additional 5-10 minutes to thicken the sauce slightly and allow the flavors to meld together.

10. Serve the Burmese Chicken Curry hot, garnished with chopped cilantro or parsley. It pairs well with steamed rice, naan bread, or roti.

Burmese Chicken Curry is a delightful and comforting dish that showcases the distinct flavors of Burmese cuisine. Enjoy the rich and aromatic curry sauce that coats the tender chicken pieces for a satisfying meal.