Burmese-Inspired Chicken Braised in Coconut Milk & Turmeric with Sweet Potato
1/4 cup unrefined coconut oil or a neutral cooking oil, such as grapeseed
I used Grapeseed Oil and decreased to 2 Tbsp.
Increased to from 1 cup to 1.5-2 Cups
Decreased to from 2 cups to one 15 ounce can
I used Pasilla, but thought it could be hotter
- 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.