Burmese Chicken Curry
Curry, originally a British colonial word, is often used to describe a slow simmering sauce of vegetables, fish, or meat. In India that often translates to a rich dish or in Thailand to a spicy dish. The following, a Burmese curry, is a lighter, fresher curry. Shallots are a popular ingredient in Burmese cooking, as is fish sauce. Don’t be tempted to skip the fish sauce, it adds a depth to the flavor that you would only be able to identify if you knew it was there. Serve this curry over rice topped with a handful of chopped fresh cilantro.
Serves 4
Ingredients:
1 ½ lb. boneless chicken cut into small bite-sized pieces
1 teaspoon turmeric
2 teaspoons garam masala
2 teaspoons ground coriander
½ teaspoon cayenne pepper
1 teaspoon salt and ½ teaspoon black pepper
5 tablespoons toasted sesame oil
4 shallots peeled and thinly sliced
2” fresh ginger finely grated
4 garlic cloves minced
1 red chili pepper seeded and thinly chopped (optional)
1 15oz. can plum tomatoes, drained
2 tablespoons fish sauce
1 bunch of cilantro, stems removed and chopped
Directions:
In a medium bowl add the chicken, turmeric, garam marsala, ground coriander, cayenne and black pepper, and salt. Rub the spices into the chicken and set aside.
Warm a large sauté pan over medium heat and add the sesame oil and the shallots; stir to coat. Cook until they start to soften, about 5 minutes. Add the garlic, ginger, and chili if using, lower heat and cook another 3-4 minutes. Add the fish sauce and tomatoes and cook covered for 10 minutes at a low simmer.
Add the chicken and half the cilantro, stir. Cook covered for another 10 minutes. Taste and adjust seasoning. Serve over rice and sprinkle with the rest of the cilantro. The flavor intensifies if you let it sit for an hour. If you can’t wait though, I understand, it smells amazing.
Burmese Chicken Curry and Coconut Chickpea Curry
Adapted from Ripe Figs by Jasmin Khan