Burmese chicken curry

Burmese curry, also known as Hin in Burma, is distinguished by its subtle flavors and fresh ingredients. This dish, often less spicy than Thai curries, stands out for its richness in vegetables and proteins, as well as its creamy texture obtained thanks to coconut milk. Perfect for those looking for a fragrant Asian dish without the extreme heat, this curry is naturally gluten-free and easy to adapt to individual tastes.

Cooking method: traditional

Servings: 4

Ingredients

500 g chicken (legs or breast)
2 medium onions, finely sliced
4 cloves of garlic, crushed
2 cm fresh ginger, grated
1 can of coconut milk (400 ml)
3 medium tomatoes, chopped
2 Tbsp of vegetable oil
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp sweet paprika
1 tsp shrimp paste (optional, or replace with white miso for a vegetarian version)
Salt and pepper, to taste
A few fresh coriander leaves, to garnish

Preparation

1
Prepare the ingredients: Before you begin, make sure all the ingredients are chopped and ready. This will facilitate the process of cooking the curry quickly.
2
Brown the aromatics: In a large saucepan, heat the oil over medium heat. Add the onions and sauté until golden and translucent, about 5 minutes. Then add the garlic and ginger and cook for a further 2 minutes, stirring to prevent burning.
3
Add the spices: Add the turmeric, cumin, ground coriander, and paprika to the pan. Mix well and let the spices cook for 1 to 2 minutes, until they release their aromas.
4
Stir in the tomatoes and shrimp paste: Add the chopped tomatoes and shrimp paste (or miso). Cook until the tomatoes break down and form a thick sauce, about 5 minutes.
5
Add the chicken or tofu: Add the chicken pieces (or tofu) and toss to coat in the spicy sauce. Cook for 5 minutes, until the chicken begins to brown.
6
Add the coconut milk: Pour in the coconut milk and bring to the boil. Then reduce the heat and simmer for 15 to 20 minutes, until the chicken is cooked through and the sauce has thickened. Season with salt and pepper to taste.
7
Finishing: Serve the curry hot, garnished with fresh coriander leaves, accompanied by rice for a complete meal.

Note

Burmese curry tastes even better the next day, once the flavors have had time to develop. You can adjust the consistency of the sauce by adding more or less coconut milk depending on your preference.

Read it online: https://glutenevasion.fr/recette/curry-de-poulet-birman/