Can I make this curry spicier?
Yes, you can increase the amount of chili powder or add a fresh chopped green chili with the garlic and ginger.
LUNCH
Burmese-Style Chicken and Potato Curry with Coconut Milk
Discover the warmth and depth of flavor in this Burmese-inspired chicken and potato curry. Succulent pieces of chicken and tender potatoes are slow-simmered in a luxurious, fragrant coconut milk sauce, creating a truly satisfying and comforting dish perfect for any meal.
HOW TO MAKE IT
Let's cook.
01
Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium heat. Add the 1 pound of chicken thigh pieces and cook for 5-7 minutes, or until lightly browned on all sides. Remove the chicken from the pot and set aside.
02
Add the 1 medium chopped onion to the same pot and cook for 3-5 minutes, or until softened and translucent. Add the 3 minced garlic cloves and 1 tablespoon grated ginger, cooking for another 1 minute until fragrant.
03
Stir in the 1 tablespoon curry powder, 1/2 teaspoon turmeric powder, and 1/4 teaspoon chili powder. Cook for 30 seconds, stirring constantly, until the spices are fragrant.
04
Pour in the 1 can of full-fat coconut milk and add the 2 medium cubed potatoes. Bring the mixture to a gentle simmer, then return the browned chicken to the pot.
05
Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the chicken is cooked through and the potatoes are fork-tender.
06
Stir occasionally to prevent sticking. Taste and adjust seasoning if necessary before serving.
About This Recipe
Discover the warmth and depth of flavor in this Burmese-inspired chicken and potato curry. Succulent pieces of chicken and tender potatoes are slow-simmered in a luxurious, fragrant coconut milk sauce, creating a truly satisfying and comforting dish perfect for any meal.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra layer of flavor, toast the curry powder in a dry pan for 30 seconds before adding it to the pot. If you prefer a thicker curry, simmer uncovered for the last 5-10 minutes to allow some liquid to evaporate.
Easy Substitutions
Chicken breast can be used instead of thighs, but cook time may vary slightly. Sweet potatoes can replace regular potatoes for a different flavor profile. For a vegetarian version, use firm tofu or chickpeas instead of chicken.
Storage & Reheating
Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of water or coconut milk if needed to loosen the sauce.
Serving Suggestions
Serve this Burmese Chicken and Potato Curry with Coconut Milk over steamed jasmine rice to soak up all the delicious sauce. A side of fresh cucumber salad or a sprinkle of chopped cilantro can add a refreshing contrast. For a heartier meal, consider serving with warm flatbread or roti.
Common Mistakes
Overcooking the chicken can make it dry; ensure it's just cooked through. Not blooming the spices properly can result in a less flavorful curry. Cutting potatoes too large or too small can lead to uneven cooking; aim for consistent 1-inch cubes. Forgetting to stir occasionally can cause the curry to stick to the bottom of the pot and burn.
Frequently Asked Questions
Can I freeze this curry?
Yes, this curry freezes well. Store in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
What kind of curry powder should I use?
A mild to medium Burmese or Indian-style curry powder works best for this recipe, providing a balanced flavor without being overly spicy.
MORE TO KNOW
The key to a good Burmese curry is building layers of flavor. Browning the chicken first creates a savory base, and then blooming the spices in oil releases their full aroma. Don't rush these initial steps, as they contribute significantly to the final taste of the dish. The coconut milk provides a creamy richness that balances the spices beautifully.
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