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 \u201cBurma Superstar\u201d 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\u2019s 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. \u2014Genevieve Ko<\/p>\n
In a large pot, heat the oil<\/strong> over medium-high. Stir in the onions,<\/strong> lower the heat to medium-low and cook gently, stirring often to prevent scorching, until tender and translucent, 8 to 10 minutes. Add the garlic<\/strong> and continue to cook, stirring often, until most of the water from the onions<\/strong> has been cooked out and a glossy layer of oil<\/strong> has risen to the surface, about 5 minutes more.<\/p>\n Add the marinated chicken<\/strong> and stir to release the spices<\/strong> into the onion.<\/strong> Pour in the coconut milk<\/strong> and bring to a near boil. Let the coconut milk<\/strong> simmer briskly for about 4 minutes to thicken a bit. Lower the heat to medium-low and add the fish sauce.<\/strong> Stir in 1\u00bd cups water<\/strong> and bring to a near boil. The broth<\/strong> will thin out as the chicken<\/strong> starts to release its juices.<\/strong><\/p>\n Lower to a gentle simmer and cook, stirring occasionally, until the chicken<\/strong> is tender, 30 to 45 minutes. Droplets of paprika-red oil<\/strong> will rise to the surface. Stir in the curry powder<\/strong> and cayenne,<\/strong><\/span> simmer briefly and remove from the heat.<\/p>\n If time permits, let the curry<\/strong> sit for at least 20 minutes before serving. This allows the chicken<\/strong> to soak in more flavors as the curry<\/strong> cools. Bring to a simmer again right before serving and taste, adding more salt<\/strong> or fish sauce<\/strong> if desired. Serve over rice<\/strong> or noodles,<\/strong> with bowls of cilantro<\/strong> and lime wedges.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 4 Servings Adapted from NY Times 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 \u201cBurma Superstar\u201d 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…<\/p>\n
\nTrim<\/strong> the chicken thighs<\/strong> of excess fat<\/strong> and cut into \u00bd- to 1-inch pieces, transfer to a bowl. Add the paprika, turmeric<\/strong> and salt,<\/strong> and use your hands to mix well. Let the chicken marinate<\/strong> at room temperature while you prepare the other ingredients,<\/strong> or cover and refrigerate overnight.<\/p>\n