International
Burmese Chicken Curry
⏱ 45 minutes
🍽 4 people
👁 5 views
Ingredients
- 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into 1-inch pieces
- 2 medium onions, chopped
- 3 cloves of garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 medium potatoes, peeled and cut into 1-inch pieces
- 1 can of coconut milk
Preparation Steps
- Heat oil in a large pan over medium heat and sauté the onions until they are translucent.
- Add the minced garlic and grated ginger to the pan and cook for another minute.
- Add the chicken to the pan and cook until it is browned on all sides.
- Add the curry powder, cumin, turmeric, salt, and pepper to the pan and stir well.
- Add the potatoes to the pan and stir to combine with the chicken and spices.
- Pour in the coconut milk and bring the mixture to a simmer.
- Reduce the heat to low and let the curry simmer for 20-25 minutes or until the chicken and potatoes are cooked through.
- Serve the curry hot over rice or with naan bread.
