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Burmese Coconut Curry

A fragrant Burmese Chicken Curry simmered with coconut milk, sweet potatoes, and warm spices — rich, comforting, and perfectly balanced with a hint of lime.

MAINS

Burmese chicken curry with tumeric and sweet potatoes
Burmese chicken curry with tumeric and sweet potatoes
chopped marinated chicken thighs frying in pan
chopped marinated chicken thighs frying in pan
chopped and browned chicken thighs removed from pan
chopped and browned chicken thighs removed from pan
ingredients for flavour base for Burmese chicken curry with tumeric and sweet potatoes
ingredients for flavour base for Burmese chicken curry with tumeric and sweet potatoes
chopped ingredients for flavour base
chopped ingredients for flavour base

This recipe has become my favourite curry. It is just so beautifully aromatic and perfect for fall weather although I make it all year long. The spice is very gentle and can be easily adjusted to suit the crowd you are feeding.

I found this recipe on Food 52 and have changed only a few things. I use less stock so it has a creamier consistency and I use packaged crispy onions rather than frying my own shallots.

It takes a minute to fry all the chicken pieces but it makes a big difference.

The food processor makes quick time of creating the flavour base.

cooked chicken thigh pieces mixed with the aromatic flavour base in pot
cooked chicken thigh pieces mixed with the aromatic flavour base in pot
Burmese chicken curry with tumeric and sweet potatoes
Burmese chicken curry with tumeric and sweet potatoes
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