Burma Superstar Coconut Chicken Curry

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Dinner, Main Course Burmese
By Adapted from Burma Superstar Serves: 2-4
Prep Time: 10 Minutes Cooking Time: 1 Hour 20 Minutes Total Time: 1 Hour, 30 Minutes

Deeply-flavored and only slightly spicy, this Coconut Chicken Curry is adapted from Burma Superstar's recipe. The main difference here is yellow curry.

Ingredients

  • 2 ½ pounds Boneless, Skinless Chicken Thighs
  • 1 tbsp. Ground Paprika
  • ½ tsp. Ground Turmeric
  • 2 tsp. Kosher Salt, plus more as needed
  • 1/4 cup Canola oil
  • 2 Small Yellow Onions, or 1 Large Onion, finely diced
  • 1 tbsp. Fresh Ginger
  • 2-4 Cloves Garlic, minced
  • 1 can (13 1/2 oz) Unsweetened Coconut Milk
  • 1 1/2 tbsp. Fish Sauce
  • 3/4 cup Water
  • 1 tsp. Red Curry Paste, or Madras Curry Powder, or Yellow Curry Powder
  • 1/2 tsp. Cayenne Pepper
  • Cilantro for garnish
  • Lemon or Lime Wedges for Garnish

Instructions

1

Remove excess fat from the chicken and cut into 1-inch pieces.

2

Mix the chicken with the paprika, turmeric and salt, in a large bowl and allow to marinate while you prep.

3

In a large pot or Dutch oven, heat the oil over medium-high heat. When the oil is shimmery, add the onions and reduce the heat to medium. Gently sauté the onions until translucent.

4

Add the ginger and garlic. Continue to stir until fragrant, about 30 seconds.

5

Add the chicken to the onion mixture and stir to combine.

6

Pour in the coconut milk. Increase the heat to bring to a near boil. Let simmer for a few minutes to thicken the sauce.

7

Reduce the heat, add the fish sauce and water, and increase the heat again to bring back to a boil.

8

Lower the heat to simmer for about 45-50 minutes. Stir occasionally. Add the curry and cayenne at the end of 45-50 minutes and simmer for 5-10 minutes more.

9

Turn off the heat and let the curry rest for 20 minutes.

10

At the end of the rest, if desired, skim the fat/oil off the top.

11

Turn on the heat to medium-high and bring just to a simmer to warm through before serving.