Description
A comforting Burmese-inspired braised chicken dish simmered in creamy coconut milk with turmeric, aromatics, and caramelized sweet potatoes for a rich, fragrant, and satisfying meal.
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs, cut into bite-size pieces
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 cup finely chopped shallots
- 4 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons chopped cilantro stems
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 dried red chili, crushed (or 1/2 teaspoon chili flakes)
- 1 teaspoon salt
- 1 tablespoon fish sauce or soy sauce
- 1 can (14 ounces / 400 ml) coconut milk
- 1/2 cup chicken broth
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro leaves for garnish
- 1 lime, cut into wedges for serving
- 2 tablespoons crispy fried shallots for topping
Instructions
- Heat 1 tablespoon of vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the sweet potato cubes and cook for 6–8 minutes until lightly browned and caramelized. Remove and set aside.
- Add the remaining tablespoon of oil to the same pan. Add the chopped shallots and cook for about 3 minutes until softened.
- Stir in the garlic, ginger, and cilantro stems and cook for 1 minute until fragrant.
- Add the turmeric, coriander, crushed chili, and salt. Stir to coat the aromatics with the spices.
- Add the chicken pieces and cook for 4–5 minutes until lightly browned.
- Pour in the coconut milk and chicken broth, stirring to combine. Bring to a gentle simmer.
- Return the sweet potatoes to the pan, reduce heat to medium-low, cover, and simmer for about 15 minutes until the chicken is cooked and the sweet potatoes are tender.
- Stir in the fish sauce or soy sauce and lime juice. Taste and adjust seasoning if needed.
- Serve hot topped with fresh cilantro leaves and crispy fried shallots with lime wedges on the side.
Notes
- Browning the sweet potatoes first enhances their flavor and keeps them from becoming too soft.
- Chicken thighs provide the best flavor and tenderness for braising.
- Add extra coconut milk for a richer and creamier sauce.
- Fresh chilies can be added for a spicier version.
- This dish pairs well with jasmine rice or egg noodles.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Burmese
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 7g
- Sodium: 620mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 125mg
