Burmese Coconut Chicken Curry
Khaung Myit Chin
A rich and aromatic Burmese chicken curry simmered in coconut milk with a blend of fragrant spices, ginger, garlic, and turmeric, offering a comforting and flavorful taste of Myanmar.
🧂 Ingredients
- 500 g Chicken thighs(boneless, skinless, cut into bite-sized pieces)
- 400 ml Coconut milk(full-fat)
- 1 medium Onion(finely chopped)
- 4 cloves Garlic cloves(minced)
- 1 inch piece Ginger(grated)
- 1.5 tsp Turmeric powder
- 1 tsp Coriander powder
- 0.5 tsp Cumin powder
- 0.5 tsp Garam masala
- 2 tbsp Vegetable oil
- 1 tsp Salt(or to taste)
- 0.5 tsp Sugar(optional, to balance flavors)
- 2 tbsp Fresh cilantro(chopped, for garnish)
- 1 optional Red chilies(dried, for garnish)
👨🍳 Instructions
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened and translucent, about 5-7 minutes.
- 2
Add minced garlic and grated ginger to the pot. Cook for another minute until fragrant, stirring constantly.
- 3
Stir in the turmeric powder, coriander powder, and cumin powder. Cook for 30 seconds, stirring, until fragrant.
- 4
Add the chicken pieces to the pot and brown them on all sides, about 5 minutes.
- 5
Pour in the coconut milk and bring the mixture to a simmer. Reduce heat to low, cover, and cook for 30-35 minutes, or until the chicken is tender and cooked through. Stir occasionally.
- 6
Stir in the garam masala, salt, and sugar (if using). Taste and adjust seasoning as needed.
- 7
Simmer uncovered for another 5-10 minutes to allow the sauce to thicken slightly.
- 8
Garnish with fresh cilantro and dried red chilies (if using) before serving.
💡 Pro Tips
- ✓For a spicier curry, add a chopped green chili or a pinch of chili powder along with the other spices.
- ✓Ensure you use full-fat coconut milk for a richer and creamier curry.
- ✓This curry tastes even better the next day as the flavors meld together.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add vegetables like potatoes, carrots, or bell peppers along with the chicken.
- Use shrimp or firm tofu instead of chicken for a different protein option.