Kat kyi kaik

Kat Kyi Kaik

Kat Kyi Kaik is a traditional Burmese dish that is popular in Myanmar. It is a flavorful and spicy curry made with chicken and a variety of aromatic spices. The dish is known for its rich and complex flavors, which are achieved through the use of ingredients such as lemongrass, ginger, garlic, and turmeric.

Ingredients

To make Kat Kyi Kaik, you will need the following ingredients:

• 1 whole chicken, cut into pieces
• 2 tablespoons vegetable oil
• 2 onions, finely chopped
• 4 cloves of garlic, minced
• 1-inch piece of ginger, grated
• 2 stalks of lemongrass, bruised
• 2 teaspoons turmeric powder
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• Salt to taste
• 2 cups coconut milk
• Fresh cilantro leaves for garnish

Preparation

1. Heat the vegetable oil in a large pot over medium heat. 2. Add the chopped onions, minced garlic, and grated ginger to the pot. Sauté until the onions are translucent and fragrant. 3. Add the chicken pieces to the pot and cook until they are browned on all sides. 4. Add the bruised lemongrass stalks, turmeric powder, chili powder, paprika, cumin powder, coriander powder, and salt to the pot. Stir well to coat the chicken with the spices. 5. Pour in the coconut milk and bring the mixture to a simmer. Reduce the heat to low and cover the pot. Allow the curry to cook for about 45 minutes, or until the chicken is tender and cooked through. 6. Remove the lemongrass stalks from the pot before serving. 7. Garnish the Kat Kyi Kaik with fresh cilantro leaves.

Serving

Kat Kyi Kaik is typically served with steamed rice or naan bread. The rich and spicy flavors of the curry pair well with the plainness of the rice or the softness of the naan. It is also common to serve the dish with a side of pickled vegetables or a fresh salad.

See Also

• Burmese Cuisine
• Curry
• Chicken Curry