Burmese Chicken and Rice with Coconut Curry

Ingredients

• 1.5 lbs Chicken thighs
• 1 can Coconut milk
• 1.5 cups Basmati rice
• 1 medium Onion
• 4 cloves Garlic
• 1 inch 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

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 1 inch Ginger.
3. 3Heat the 2 tablespoons of Vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat (350°F / 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 1.5 lbs 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 (350°F / 175°C).
8. 8Reduce the heat to low (250°F / 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 165°F (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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