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Myanmar Spicy Chicken and Potato Curry
A robust and fiery curry featuring tender chicken pieces and soft potatoes simmered in a rich, aromatic sauce infused with chili, ginger, garlic, and a blend of traditional Burmese spices. This dish is a staple in many Burmese households, known for its comforting warmth and bold flavors.
🧂 Ingrédients
- 500 g Chicken thighs(bone-in, skin-on, cut into 2-inch pieces)
- 2 medium Potatoes(peeled and cut into 1.5-inch chunks)
- 1 large Onion(finely chopped)
- 5 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 5-7 Dried red chilies(or to taste, soaked in hot water and blended into a paste)
- 1 tsp Turmeric powder
- 1 tsp Coriander powder
- 1/2 tsp Cumin powder
- 1/2 tsp Garam masala
- 3 tbsp Vegetable oil
- 1.5 cups Water
- 1 tbsp Fish sauce(or to taste)
- to taste Salt
- for garnish Fresh cilantro
👨🍳 Instructions
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened and lightly golden.
- 2
Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant.
- 3
Stir in the chili paste, turmeric powder, coriander powder, and cumin powder. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.
- 4
Add the chicken pieces to the pot and sear them on all sides until lightly browned.
- 5
Add the potato chunks and stir to coat them with the spice mixture. Pour in the water and bring to a simmer.
💡 Conseils de pro: Ensure potatoes are submerged in liquid. - 6
Cover the pot, reduce heat to low, and let the curry simmer gently for 25-30 minutes, or until the chicken is cooked through and the potatoes are tender.
- 7
Stir in the fish sauce and garam masala. Season with salt to taste. Continue to simmer for another 5 minutes to allow the flavors to meld.
- 8
Garnish with fresh cilantro before serving. This curry is best served hot with steamed rice.
💡 Conseils de pro: Adjust fish sauce and salt at the end for optimal flavor.
💡 Conseils de pro
- ✓For a deeper flavor, you can marinate the chicken in turmeric and a pinch of salt for 30 minutes before cooking.
- ✓Adjust the amount of chili paste to control the heat level.
- ✓If the curry becomes too thick, add a little more water.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add other vegetables like carrots, green beans, or cauliflower.
- Use chicken breast instead of thighs, but reduce cooking time to avoid drying out.
- For a richer curry, add a tablespoon of tomato paste with the spices.