Burmese Chicken and Rice with Coconut Curry

Ingredients

• about 680 g Chicken thighs
• 1 can Coconut milk
• 1.5 cups Basmati rice
• 1 medium Onion
• 4 cloves Garlic
• 2.54 cm Ginger
• 1 tsp Turmeric powder
• 1 tsp Garam masala
• 0.5 tsp Chili powder
• 1 tbsp Fish sauce
• 1 tbsp Lime juice
• 2 tbsp Vegetable oil
• 0.25 cup Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Measure 1.5 cups of Basmati rice into a medium saucepan. Add 3 cups of water and a pinch of salt (optional, not listed but common for rice). Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes.
2. 2While the rice cooks, prepare the curry. Peel and finely chop the 1 medium Onion. Peel and mince the 4 cloves Garlic. Peel and finely grate the 2.54 cm Ginger.
3. 3Heat the 2 tablespoons of Vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C). Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
4. 4Add the minced garlic and grated ginger to the pot. Cook, stirring constantly, for 1 minute until fragrant.
5. 5Stir in the 1 teaspoon Turmeric powder, 1 teaspoon Garam masala, and 0.5 teaspoon Chili powder. Cook, stirring constantly, for 30 seconds until the spices are fragrant.
6. 6Add the about 680 g Chicken thighs to the pot. Cook, turning the pieces occasionally, until browned on all sides, about 5-7 minutes.
7. 7Pour in the 1 can Coconut milk, 1 tablespoon Fish sauce, and 1 tablespoon Lime juice. Stir to combine and scrape up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer over medium heat (176.7°C / 175°C).
8. 8Reduce the heat to low (121.1°C / 120°C), cover the pot, and let it simmer for 25-30 minutes. The chicken should be cooked through and tender. The internal temperature of the chicken should reach 74°C.
9. 9Chop the 0.25 cup Cilantro. Serve the chicken and sauce over the cooked Basmati rice. Garnish with the chopped cilantro.

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