Burma Super Star Coconut Chicken Curry

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My roommate and I have been working our way through Burma Super Star's famed cookbook. So far, we've been pretty happy with the things we've tried! Burmese food is a fusion of Chinese and Indian cuisine. Most of the recipes include pantry items common in Vietnamese and Indian cooking!

This dish is very tasty but does take a long time to prepare - about 1 hr which is more time than most of the Vietnamese stuff I make!

It supposedly freezes well and once things start cooking, takes minimal effort.

Ingredients: 
2 ½ pounds boneless, skinless chicken thighs
1 tablespoon paprika
½ teaspoon turmeric
2 teaspoons salt (or to taste, we ended up using half of this. Recommend starting with half and increase more as needed)
½ cup canola oil
3 cups finely diced yellow onion
2 tablespoons minced garlic

1 thai chili (optional)

1-2 small potatoes (optional)
1 (13 ½ ounce) can unsweetened coconut milk
1 ½ tablespoon fish sauce
1 ½ cups water
1 teaspoon Madras curry powder
½ teaspoon cayenne


Optional:
1 cup cilantro sprigs, for garnish
1 lime or lemon, cut into wedges, for garnish


Method:
1. Trim the chicken thighs of excess fat and cut into ½ - to 1-inch pieces. Transfer to a bowl and use your hands to mix with the paprika, turmeric, and salt. Let the chicken marinate at room temperature while you prepare the other ingredients, or refrigerate it overnight. 
2. In a 6-quart pot, heat the oil over medium-high heat. Stir in the onions, decrease the heat to medium-low and cook gently, stirring often to prevent scorching, for 10 minutes. Add the garlic and continue to cook until most of thee water from the onions has been cooked out and a glossy layer of oil has risen to the surface, about 5 minutes more.
Optional: cut thai chili length wise in half and then in small sections, and add with garlic 
3. Add the chicken and stir to release the spices into the onions. Pour in the coconut milk, increase the heat, and bring to a near boil. Let the coconut milk simmer briskly for about 4 minutes to thicken a bit. Decrease the heat to medium-low and add the fish sauce. Stir in the water and bring the pot back to a near boil. The broth will thin out as the chicken starts to release its juices. Optional: add the potatoes after the fish sauce 
4. Lower to a gentle simmer and cook, stirring occasionally, until the chicken is tender, 50 to 55 minutes. Droplets of paprika-red oil will rise to the surface. Stir in the curry powder and cayenne, simmer briefly, and remove from the heat.
*note: we actually only simmered for 30 mins because I cut the chicken into very small pieces and it was fine! Can probably simmer for 40 mins and be fine!
5. If time permits, let the curry sit for a least 20 minutes before serving. This allows the chicken to soak in more flavor as the curry cools. Bring to a simmer before serving and taste, adding more salt or fish sauce if desired. Serve with bowls of cilantro and lime wedges at the table.




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