Burmese-Inspired Chicken Braised in Coconut Milk & Turmeric with Sweet Potato

Being new to Burmese inspired food, I had no idea what to expect with this dish and was wonderfully surprised. The tumeric, ginger, and coriander hint towards Indian flavors, but the addition of coconut milk and sweet potato give way to some Thai inspiration.

Ingredient Changes

  • 1/4 cup unrefined coconut oil or a neutral cooking oil, such as grapeseed

    I used Grapeseed Oil and decreased to 2 Tbsp.

  • Sweet Potato

    Increased to from 1 cup to 1.5-2 Cups

  • Coconut Milk

    Decreased to from 2 cups to one 15 ounce can

  • Dried Chile

    I used Pasilla, but thought it could be hotter

Notes

  • This dish could be spicier and tailored to individual palates. The addition of cayenne pepper in the first step for marinating or a fresh pepper (jalapeno, Serrano, Thai chile) with the food processor in step #2 would be a great tweak.
  • I chose to omit the crispy shallots for garnish and used just a sprig of cilantro.
  • I served this over basmati rice for a more complete entree, any white rice would work. A side of naan or pita bread would also make a great side.

 


Recipes This Note Is Based On

Burmese-Inspired Chicken Braised in Coconut Milk & Turmeric with Sweet Potato