Burmese-Inspired Chicken Braised in Coconut Milk

Make this recipe, then make it your own with whatever you crave or have:

I’ve made this dish with rich and meaty white fish, shrimp, and even pork. And I can’t wait to appropriate a kauwkswe I recently saw at The Honey Paw in Portland, Maine, made with long braised lamb neck.

Serves 4 to 6

For the soup:

• 1 1/2pounds boneless chicken thighs
• 1tablespoon dried ginger
• 1tablespoon dried turmeric
• 1tablespoon ground coriander
• 1tablespoon neutral oil, such as grapeseed
• 2cloves garlic
• 1-inchpiece peeled ginger
• 1peeld shallot
• 1dried chile, on the hot side (I like de árbol)
• 1bunch cilantro
• 1/4cup unrefined coconut oil or a neutral cooking oil, such as grapeseed
• 1cup cubed sweet potato
• 2cups chicken stock
• 2cups unsweetened coconut milk
• 2tablespoons fish sauce
• 2limes, 1 juiced and 1 quartered
• Salt, to taste

1. Cut the chicken thighs into about 1-inch pieces and marinate overnight with the dried ginger, turmeric, coriander, and 1 tablespoon of neutral oil. I like the overnight marinade, but if you forget, simply toss the chicken pieces with the spices before you start cooking.
2. In a food processor, mince the garlic, ginger, shallot, dried chile, and the roots and/or stems of the bunch of cilantro.
3. In the bottom of a heavy-bottomed pan over medium-high heat, heat the coconut oil. Then add the cubed sweet potato. Fry until golden brown on at least 2 sides of each cube. Scoop out of the pan, leaving the oil, and set aside. Add the chicken pieces (a few at a time so you can brown them without having them cool the pan down) and let them begin to brown. Season with a pinch of salt. When they are mostly browned, add the minced shallot-ginger-garlic-cilantro stem mixture and let cook out a little. Add a couple tablespoons of the chicken stock and let reduce until the mixture is soft and cooked. Add the rest of the chicken stock and the reserved sweet potatoes and bring to a simmer.
4. Meanwhile use the method below to fry the crispy shallots (this can also be done as much as a week ahead of time, as the shallots will keep in a closed container at room temperature for a week at least).
5. Simmer the soup for about half an hour, until the chicken and sweet potatoes are close to tender. Stir in the fish sauce, lime juice, and coconut milk and bring up to a simmer. Stir in a quarter cup of cilantro leaves and taste for salt. Serve garnished with the crispy shallots, a couple of sprigs of raw cilantro, and the lime wedges

For the crispy shallot topping:

• 1peeled shallot, sliced thinly
• 1cup neutral cooking oil, such as grapeseed

1. In a sauté pan over medium heat, heat the oil. Add the shallots and stir frequently. As the oil continues to heat, the shallots will start to color. When they get to golden brown, scoop them out of the oil and drain on a paper towel. You want to pull them out of the oil a little before dark brown, as they'll continue to cook and crisp up on the paper towel.

https://food52.com/recipes/63771-burmese-inspired-chicken-braised-in-coconut-milk-turmeric-with-sweet-potato