Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat 1 kg bone-in, skin-on chicken thighs dry and season them lightly with 0.5 teaspoon salt.

2. 2

   In a stovetop smoker or a large pot with a rack and hardwood chips, smoke the chicken thighs for 15-20 minutes until lightly browned and infused with smoke flavor. Remove chicken and set aside.

3. 3

   In a large pot or Dutch oven, heat 2 tablespoons vegetable oil over medium heat. Add 2 large thinly sliced red onions and sauté for 8-10 minutes until softened and lightly golden.

4. 4

   Stir in 4 cloves minced garlic and a 2-inch piece grated ginger, cooking for 1 minute until fragrant. Add 1 teaspoon ground turmeric and 1 teaspoon chili powder, cooking for another 30 seconds to bloom the spices.

5. 5

   Return the smoked chicken thighs to the pot. Pour in 400 ml coconut milk and 2 cups chicken broth. Add 1 tablespoon fish sauce and 1 tablespoon sumac. Bring the mixture to a gentle simmer, then reduce heat, cover, and cook for 30-40 minutes, or until chicken is tender.

6. 6

   Taste and adjust salt as needed. Garnish with fresh chopped cilantro before serving this Smoked Burmese Chicken Curry with Sumac-infused Broth.