Burmese Chicken, Cardamom and Coconut Curry

Are you a curry fan? I for one am absolutely in love with them. There are probably a million different curries out there, with so many different flavor combinations. The taste opportunities are literally endless.

I’ve portrayed my love for curries in a few different places.  But if your still on the fence – let’s see if we can get you to jump over to the good side with this savory and delicious Burmese Chicken, Cardamom and Coconut Curry recipe. I know you want too.

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This amazing recipe is adapted from one of my favorite child hood cookbooks by Belinda Jeffrery’s – 100 Favorite Recipes.

My mother would often make amazing recipes from this book . We loved it so much that she even provided both myself and my sister with a copy once we got older.

Burmese Chicken, Cardamom and Coconut Curry

Some of the staple ingredients used includes lite coconut milk, no-salt added diced tomatoes, cardamom, turmeric, paprika, red curry paste, along with some other essential spices.

Ground turmeric is a well known spice with both anti-inflammatory and antioxidant properties. It’s been used for centuries in the medicinal world, and also adds an irreplaceable warm and bitter taste essential to many curries.

For a complete pairing – serve this Burmese Chicken, Cardamom and Coconut Curry recipe with this Peach Mango Chutney for a sweet and savory combination.

Burmese Chicken, Cardamom and Coconut Curry

To make this amazing and nutrient rich curry – firstly heat a large oven-safe pot over medium heat and spray generously with cooking spray. Then add the onion, garlic, ginger and chili – cook and occasionally stir for about 10-15 minutes, or until onions are golden.

Meanwhile, preheat an oven to 350°F. Crush the cardamom pods to access the black seeds inside, then place the seeds In a mortar and pestle and crush the seeds lightly.

Once the onions and golden, add the crushed cardamom seeds, tumeric, paprika, and red curry paste. Stir until well combined and then turn off the heat.

Burmese Chicken, Cardamom and Coconut Curry

Peel the lemon to remove all of the outer white layer. Cut the lemon into little chunks and remove any seeds.

Add the chopped lemon, coconut milk, and tomatoes to the large pot; stiring until mixed well. Add the chicken thighs, mixing until submerged into the coconut tomato spice mixture.

Place in preheated oven for 90 minutes. Remove from oven and add cooked rice onto individual plates, top with chicken curry mixture, parsley, and chutney (optional).

Serve warm and enjoy!

Burmese Chicken, Cardamom and Coconut Curry

Burmese Chicken, Cardamom and Coconut Curry
Rate this recipe
Average: 4.5/5
2 ratings

Prep Time: 20 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 50 minutes

Yield: 5 servings

Serving Size: 1 servings

Burmese Chicken, Cardamom and Coconut Curry

Ingredients

  • Olive oil spray
  • 2 onions, finely chopped
  • 6 garlic cloves, minced
  • 3 tbsp fresh ginger, finely chopped
  • 2-3 finely chopped red chillies
  • 6 cardamom pods
  • 2 tsp tumeric
  • 1 1/2 tbsp sweet paprika
  • 3 tsp Thai red curry paste
  • 1 lemon
  • 400mL coconut milk, lite
  • 400mL diced tomatoes, no salt added
  • 1 1/4 lb skinless boneless chicken thigh, excess fat trimmed
  • Parsley to garnish
  • Chutney (optional)
  • 1 1/2 cup Brown basmati rice, cooked

Instructions

  1. Heat a large oven-safe pot over medium heat and spray generously with cooking spray. Add the onion, garlic, ginger and chili; cook and occasionally stir for about 10-15 minutes, or until onions are golden.
  2. Meanwhile, preheat an oven to 350°F. Crush the cardamom pods to access the black seeds inside; place seeds In a mortar and pestle and crush the seeds lightly.
  3. Once the onions and golden, add the crushed cardamom seeds, tumeric, paprika, and red curry paste. Stir until well combined and turn off the heat.
  4. Peel the lemon to remove all of the outer white layer. Cut into little chunks and remove any seeds. Add the chopped lemon, coconut milk, and tomatoes to the large pot; stiring until mixed well. Add the chicken thighs, mixing until submerged into the coconut tomato spice mixture.
  5. Place in preheated oven for 90 minutes. Remove from the oven and keep warm.
  6. Add cooked rice onto individual plates, top with chicken curry mixture, parsley, and chutney (optional). Serve and enjoy.
http://www.euphorianutrition.ca/burmese-chicken-cardamom-and-coconut-curry/

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7 Comments on Burmese Chicken, Cardamom and Coconut Curry

  1. Christy Brissette
    March 24, 2017 at 8:22 AM (5 months ago)

    This looks so delicious and toasty warm for a cold day. Love it!

    Reply
    • Charlene
      March 25, 2017 at 1:46 PM (5 months ago)

      Thanks Christy! It’s definitely warming and delicious

      Reply
  2. Lauren O'Connor
    March 24, 2017 at 8:45 AM (5 months ago)

    I LOVE curries. This dish looks absolutely delish!

    Reply
    • Charlene
      March 25, 2017 at 1:46 PM (5 months ago)

      Thanks Lauren! Me too – I have yet to taste one I don’t like 😉

      Reply
  3. Kelly jones
    March 25, 2017 at 6:24 PM (5 months ago)

    As adventurous as I get in the kitchen, I’ve still not made a curry at home! This sounds delicious 🙂

    Reply
  4. Bridget @ EatRightMama
    March 26, 2017 at 4:18 PM (5 months ago)

    So colorful and tasty way to get all those healthy antioxidants found in curry.

    Reply
    • Charlene
      April 20, 2017 at 12:05 PM (4 months ago)

      Thanks Bridget! And most definitely 😉

      Reply

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