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Myanmar Peanut Chicken Curry
Pe Nout Kyaw
A rich and flavorful chicken curry where tender chicken pieces are simmered in a thick, aromatic sauce infused with roasted peanuts, ginger, garlic, and a hint of spice. This dish offers a unique nutty depth characteristic of some Burmese flavors.
🧂 Składniki
- 500 g Chicken thighs(boneless, skinless, cut into bite-sized pieces)
- 150 g Roasted peanuts(unsalted, for grinding)
- 1 medium Onion(finely chopped)
- 5 cloves Garlic cloves(minced)
- 1 inch piece Ginger(grated)
- 1 tsp Turmeric powder
- 1 tsp Chili powder(adjust to taste)
- 1 tsp Coriander powder
- 0.5 tsp Cumin powder
- 3 tbsp Vegetable oil
- 200 ml Chicken broth
- Salt(to taste)
- 1 tsp Sugar(optional, to balance flavors)
- Fresh cilantro(chopped, for garnish)
👨🍳 Instrukcje
- 1
Grind the roasted peanuts into a fine powder or paste using a food processor or mortar and pestle. Set aside.
💡 Wskazówki profesjonalistów: For a smoother paste, add a tablespoon of water while grinding. - 2
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
- 3
Add the minced garlic and grated ginger to the pot. Sauté for another minute until fragrant.
- 4
Stir in the turmeric powder, chili powder, coriander powder, and cumin powder. Cook for 30 seconds, stirring constantly, until the spices are fragrant.
- 5
Add the chicken pieces to the pot and sear them on all sides until lightly browned.
💡 Wskazówki profesjonalistów: Don't overcrowd the pot; sear in batches if necessary. - 6
Pour in the chicken broth and bring to a simmer. Scrape the bottom of the pot to loosen any browned bits.
💡 Wskazówki profesjonalistów: Using low-sodium broth allows for better control of saltiness. - 7
Stir in the ground peanut powder/paste. Mix well until the sauce starts to thicken.
💡 Wskazówki profesjonalistów: If the sauce becomes too thick, add a little more broth or water. - 8
Season with salt and sugar (if using) to taste. Cover the pot, reduce heat to low, and simmer for 25-30 minutes, or until the chicken is cooked through and tender, and the sauce has thickened to your desired consistency.
- 9
Serve hot, garnished with fresh cilantro. This curry is traditionally served with steamed rice.
💡 Wskazówki profesjonalistów
- ✓Ensure peanuts are roasted for the best flavor.
- ✓Adjust chili powder for desired heat level.
- ✓The curry thickens as it cools, so aim for a slightly thinner consistency than you might prefer when serving.
✨ Pomysły na urozmaicenie
Inspiracja do stworzenia własnej wersji tego przepisu
- Add a tablespoon of tamarind paste for a tangy note.
- Include a few curry leaves during the sautéing of aromatics for an extra layer of flavor.
- Use cubed firm tofu instead of chicken for a vegetarian version.