Burmese Chicken Curry with Coconut Rice

Our New Year's Day dinner was one that was interesting from start to finish. The Burmese Chicken Curry was easy and seeing how I had all the ingredients on hand I knew it was meant to be. As for the coconut rice which the only ingredient I was missing was the coconut milk. A quick trip the the grocery shop sorted that out. 

Pairing the two, mixed subtle flavours and exotic spices. It was culinary harmony. 

Burmese Chicken Curry

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2 to 2/12 -lb. broiler- fryer chicken 

4 small onions, grated 

1 clove of garlic, minced

2 tablespoons low sodium soy sauce

2 teaspoons chili powder or cayenne powder

1 teaspoon turmeric

1 teaspoon powdered ginger

1/2 cup vegetable oil

1 cup of water

* I used 6 boneless, skinless chicken breasts and I used 1 large onion, diced. I also find that adjusting the oil and water ratio might be in order.  

Wash and dry chicken. Removed skin. Remove meat from bones and cut into 1 to 2" pieces. Combine chicken, onions, garlic, soy sauce and seasonings in saucepan. Blend throughly. Stir in oil and water. Cover and cook over medium heat until chicken is tender about 30 to 40 minutes. Serve over coconut rice.

Coconut Rice

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2 cups of Jasmine scented white rice or basmati rice 

2 cups coconut milk or light coconut milk

1 3/4 cups of water

2 heaping tablespoons of dry shredded unsweetened coconut 

1/2 teaspoon of salt 

1/2 teaspoon of coconut oil or vegetable oil

* I really like coconut so I added more of the shredded coconut. I did use light coconut milk which cut down on the fat.  

Rub the coconut oil over the bottom and the sides of a deep sided saucepan. 

Place rice, coconut milk, water, shredded coconut and salt in the saucepan and set over medium high to high heat. Stir occasionally to keep the rice from sticking and burning to the bottom of the saucepan.I know other recipes for coconut rice will add a cinnamon stick during the cooking process and turmeric for colour.

Once the coconut milk and water has begun to gently bubble, stop stirring and reduce heat to low. Cover tightly with a lid and let simmer for 15-20 minutes, or until most of the liquid has been absorbed by the rice. 

Turn off the heat but leave the covered pot on the burner to steam for 5-10 minutes or until you are ready to serve. When ready to serve remove lid and fluff with a fork. When serving the rice in a serving dish top with toasted coconut. 

This rice was simply delicious as is. Subtle however fragrant.       

May 2014 be spicy! - JW