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Burmese Curry

Burmese Curry
Myanmar
⏱ — min. Serves: —

Ingredients

  • 500 grams chicken (or beef, pork, or tofu), cut into pieces
  • 2 tablespoons vegetable oil
  • 2 large onions, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 tablespoons curry powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon chili powder (adjust to taste)
  • 2 tomatoes, chopped
  • 1 cup coconut milk
  • 2 cups chicken or vegetable broth
  • 2 medium potatoes, peeled and cubed
  • 1 cup carrots, sliced
  • Salt and pepper to taste
  • Fresh cilantro or basil for garnish (optional)

Instructions

Heat the Oil

In a large pot or Dutch oven, heat the vegetable oil over medium heat.

Sauté the Aromatics

Add the chopped onions and cook until translucent. Add the garlic and ginger and cook for another minute until fragrant.

Add Spices

Stir in the curry powder, turmeric powder, and chili powder. Cook for 1-2 minutes to toast the spices.

Add Meat

Add the chicken pieces to the pot and cook until they are browned on all sides.

Add Tomatoes

Stir in the chopped tomatoes and cook until they start to break down.

Add Liquids

Pour in the coconut milk and chicken or vegetable broth. Bring the mixture to a simmer.

Add Vegetables

Add the potatoes and carrots. Simmer the curry for 20-30 minutes, or until the vegetables and meat are tender and cooked through.

Season

Season with salt and pepper to taste.

Garnish and Serve

Garnish with fresh cilantro or basil if desired. Serve hot with rice or bread.

Enjoy your meal!