Burmese Chicken Curry with Coconut Rice

Ingredients

• 1.5 lbs Chicken Thighs
• 1 can Coconut Milk
• 1 medium Onion
• 4 cloves Garlic
• 1 inch Ginger
• 1 teaspoon Turmeric Powder
• 1 tablespoon Rice Flour
• 1 tablespoon Fish Sauce
• 2 tablespoons Coconut Oil
• 1.5 cups Jasmine Rice
• 1.5 cups Water
• 1/4 teaspoon Salt

Instructions

1. 1Heat coconut oil in a large pot over medium heat. Add chopped onion and sauté until softened.
2. 2Add minced garlic and ginger, and sauté for another minute.
3. 3Add chicken thighs and brown on all sides.
4. 4Stir in turmeric powder and rice flour, then pour in coconut milk and fish sauce. Bring to a simmer.
5. 5Cover the pot and reduce heat to low. Simmer for 30-40 minutes, or until chicken is cooked through and tender.
6. 6While the curry simmers, prepare the coconut rice. Rinse the jasmine rice until the water runs clear.
7. 7Combine the rice, water, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed.
8. 8Stir in 1/4 cup of coconut milk to the cooked rice for added flavor.
9. 9Serve the chicken curry over the coconut rice.

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