Coconut Chicken Curry Recipe - NYT Cooking - The New York Times

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Coconut Chicken Curry Recipe - NYT Cooking - The New York Times

Coconut Chicken Curry Recipe - NYT Cooking - The New York Times

Posted: 04 Jan 2021 08:20 PM PST

Curry powder is stirred into this braise only during the last minute of cooking, delivering a bright hit of spice on top of the paprika and turmeric mellowed into the slow-simmered chicken. This dish from "Burma Superstar" by Desmond Tan and Kate Leahy (Ten Speed Press, 2017), needs time on the stove but not much attention, and gets even better after resting in the fridge, making it an ideal weeknight meal that can last days. There's plenty of coconut milk broth to spoon over rice or noodles. At his restaurant, Burma Superstar in Oakland, Calif., Mr. Tan also serves this with platha, a buttery, flaky Burmese flatbread, for dipping. —Genevieve Ko

Featured in: A Kitchen Resolution Worth Making: Follow The Recipe Exactly. 


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