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.

  • 4 servings
  • 10 mins
  • 30 mins
  • 40 mins
  • Ingredients

    • 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



    1. Heat 2 tablespoons of canola oil on high heat in a large dutch oven or saucepan.
    2. Add the onion, garlic, and ginger and stir while the onions brown for about 5 minutes.
    3. Add the turmeric, paprika, curry powder, and fish sauce and stir until fragrant, about 1 minute.
    4. 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.
    5. 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.
    6. 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.
    7. 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.