Burmese Chicken Curry

Ingredients and Weight:

• 1 boneless, skinless chicken breast (8 ounces)
• 1 large onion (8 ounces), chopped
• 2 cloves garlic (2 teaspoons), minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 can (14.5 ounces) coconut milk
• 1/2 cup chicken broth
• 1/4 cup chopped fresh cilantro
• Salt and black pepper to taste

Preparation Time:

15 minutes

Cooking Time:

45 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Cut the chicken breast into bite-sized pieces.
2. In a large skillet, heat a little oil over medium heat.
3. Add the onion and garlic and cook until softened.
4. Add the ginger, turmeric, cumin, and coriander and cook for 1 minute more.
5. Add the chicken and cook until browned.
6. Stir in the coconut milk and chicken broth.
7. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the chicken is cooked through.
8. Season with salt and black pepper to taste.
9. Sprinkle with cilantro and serve over rice or noodles.

Nutritional Information:

• Calories: 300
• Fat: 15g
• Carbohydrates: 30g
• Protein: 20g

Dish Characteristics:

• Rich, fragrant, and flavorful
• Creamy, slightly spicy
• Authentic Burmese dish
• Perfect for an Asian-themed party

User Comments:

"This curry was absolutely delicious! I especially loved the creamy coconut milk sauce." - Sarah

"The combination of spices was perfect. It was spicy but not overpowering." - John

"I would definitely recommend this dish to anyone who loves Asian food." - Mary

Special Precautions and Tips:

• If you don't have any fresh ginger, you can use 1/4 teaspoon of ground ginger instead.
• To make the curry spicier, add a pinch of chili powder.
• Serve with a side of rice or noodles to soak up all the delicious sauce.