Fry
Burmese Chicken Braised in Coconut Milk & Turmeric with Sweet Potato
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127 Reviews
Achang82
March 24, 2024
An absolute favorite. Warming on winter days with a deep flavor. Our family loves this soup.
Claire H.
February 15, 2024
I made this for the second time last night and followed it exactly, but added rice noodles in the last few minutes of simmering, turned off the heat and let them cook as the soup cooled. SO DELICIOUS. It's one of my favorites.
NamasteSF
November 18, 2023
Love this recipe! I've shared it with friends and they both loved it too. Last night I doubled the recipe and it turned out great, albeit a little too rich. I left it to simmer maybe a bit too long as the cilantro browned, and the sweet potato disintegrated a bit but it was still delicious. I served it with rice. Will continue to make this regularly.
Alicia C.
September 4, 2023
Amazing!! So flavorful!! I didn’t have time to marinate the chicken over night but the flavor was still incredible. I added some extra spices - smoked paprika and cinnamon. I also added some dried currants just because I had them on hand! Yummm!!
Tammi T.
July 11, 2023
Really beautiful food. I made it for some friends tonight. Made it slowly with love. Used red pepper flakes for heat. Really lovely and everyone loved it. Thanks for this recipe.
Lisaje7
June 23, 2023
A lot of prep but OMG this is delicious! Added rice on the side and zucchini to the stew - it was a huge hit!
Yiannis P.
May 10, 2023
I love this recipe! I was looking for a way to use up some leftover coconut milk & finally found a way to use an ENTIRE bunch of cilantro in the bargain. The recipe was easy to make vegetarian—I swapped the chicken for plant-based chick’n & also added tofu; note, I halved the spice blend since I wasn’t marinating anything. I can only imagine the recipe’s author’s is even more delicious than mine but I am completely satisfied
Mary O.
April 14, 2023
This is delicious, what an outstanding recipe! I added some cauliflower and at the end some spinach since I had some in the fridge that needed to be used. Used BS chicken breast since that’s what I had in the freezer. Served with basmati rice and garlic naan. The flavors in this recipe are so delicious, I’ll definitely be making this dinner again! Thanks to Sara Jenkins for sharing her family’s recipe !
Jaxmccaff
March 24, 2023
I’ve had this in my “make someday” folder for so long and now that I’ve made it, I don’t know why it took me so long! It’s delicious! Easy to make and the flavours are just amazing. Will absolutely make again.
Henry S.
December 19, 2022
LOVED IT !! the flavors are so good, it literally is a healing soup. I made basmati rice as a side and we added it into the soup gradually...so good.
mindia
October 31, 2022
I have made this time and again. It is so flavorful! Sometimes I add spinach or other veggies I have on hand, but it is amazing as written. (Freezes pretty well too)
megomiles
September 16, 2022
This is restaurant quality. So delicious. I added an extra cup of water and 1/4 cup red bell pepper chopped. We loved it!
Goose302
August 7, 2022
I’ve made this twice which is unlike me. I played with the spices a bit—Kampot peppercorns and black garlic. Probably Tony’s. This is an outstanding recipe, Sara!
Jane A.
March 29, 2022
Really wonderful healing soup on it's own or as a base. I made a double batch and added kale and mushrooms to one batch, carrots and cauliflower to another. This is a nourishing soup!
NXL
December 22, 2021
This is the first recipe I've ever given 5 stars. so delicious, yet easy to make. Definitely going onto my favourites list! Didn't do the fried shallots, but I bet they are wonderful, as well.
Atiya H.
September 11, 2021
This recipe is in our regular rotation! I make it with chicken breast and fresh chiles (ideally the little Thai or Hawaiian ones). I've done it with all sorts of sweet potatoes, depending on what I had on hand, and it's nice to be able to use the cilantro stems and roots. I've never made the friend shallots, since I don't have a range hood, but I got a little jar of "crispy garlic in chili oil" that works nicely as a topping.
andrea.muraskin
May 2, 2021
So glad I finally tried this recipe! I used chicken breasts, vegetable stock, a combination of full fat and reduced fat coconut milk, and skipped the chili pepper and the fried shallots. It thought it was delicious, and my parents agreed. Next time I'll try doubling the sweet potatoes and maybe adding some greens. A winner!
M
February 22, 2021
Such a great recipe, an all time favorite here. I double or triple the sweet potato (technically yams), and add a bunch of chopped kale at the end. I fry the shallots in the microwave which cuts out all of the hassle. It usually thickens up by the time it's done so it's more like a stew or curry than a soup, and we serve it over rice. I add chopped peanuts as a garnish, just because I like the extra crunch. Thanks for such a great addition to my dinner options!
Reed
February 13, 2021
Love this one. I've made it many times and I would add a couple notes: turmeric is more beneficial when paired with black pepper, so I add a sprinkle. Also, I add more than a cup of sweet potatoes. Would also agree that the shallots dissolve into the curry and are not worth the extra work. Thanks for the recipe.
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