Burmese coconut chicken curry

Instructions

1. Heat vegetable oil in a large pot over medium heat.
2. Add chopped onion and sauté until translucent, about 5 minutes.
3. Add minced garlic and grated ginger, cook for another 2 minutes.
4. Stir in curry powder and turmeric powder, cooking for 1 minute until fragrant.
5. Add chicken pieces to the pot, stirring to coat with the spices.
6. Pour in coconut milk and water, stirring to combine.
7. Add fish sauce, brown sugar, and salt. Bring to a simmer.
8. Reduce heat to low, cover, and let simmer for 30 minutes, stirring occasionally.
9. Remove the lid and simmer for an additional 10 minutes to thicken the sauce.
10. Stir in lime juice and adjust seasoning with more salt if needed.
11. Garnish with chopped cilantro before serving.