Burmese Chicken Cauliflower Curry
August 17, 2019
This is an adapted Mark Bittman recipe that reminds me of a Burmese curry that my parents would make. The complex curry flavors are allowed to develop in a fairly short time and the simple cauliflower and chicken flavors complement the rich spices well.
- 1 head cauliflower, leaves removed and cut into large chunks
- 1 pound boneless skinless chicken thighs, cut into 2 inch chunks
- 15 ounce can crushed tomatoes
- 1 onion, minced
- 2 cloves garlic, minced
- 1/4 cup chicken stock
- 1 Tbsp. turmeric
- 1 Tbsp. ginger, grated
- 1 Tbsp. paprika
- 1 Tbsp. curry powder
- 2 Tbsp. canola oil
- 2 Tbsp. fish sauce
- 2 oz. cilantro leaves
- 1 lemon
- Heat 2 tablespoons of canola oil on high heat in a large dutch oven or saucepan.
- Add the onion, garlic, and ginger and stir while the onions brown for about 5 minutes.
- Add the turmeric, paprika, curry powder, and fish sauce and stir until fragrant, about 1 minute.
- Add the cauliflower and stir until the cauliflower is coated in the spice mix and is starting to brown on the outside, about 2 minutes.
- Add the tomatoes with their juices, and chicken stock and let come to a boil. Cover and lower the heat to a medium-low simmer for about 15 minutes.
- Stir in the diced chicken. Make sure the chicken pieces are totally submerged in the slowly simmering broth and cover the pot again for another 8 minutes or until the chicken is cooked through.
- Turn off the heat and stir in half of the cilantro and the juice of the lemon. Serve immediately with the remaining cilantro for garnish.
This recipe was adapted from:
Written by Will Chiong who lives and works in New York building useful things.