This simple coconut chicken curry is made with easy-to-find ingredients, and is truly better than takeout. Recipe adapted from the Burma Superstar cookbook.
Remove excess fat from the chicken and cut into bite-size pieces.
In a bowl, mix the chicken with the paprika, turmeric and salt, and allow to marinate while you get everything else ready (or as long as overnight).
In a large pot, heat the oil over medium-high heat. Add the onions and stir for a few minutes to cook a bit. Turn down the heat to medium, and stir in the ginger and garlic if using. Continue to stir to prevent burning, until fragrant and lightly cooked (this just takes a few minutes).
Add the chicken to the onion mixture and stir to combine.
Pour in the coconut milk. Increase the heat to bring to a near boil. Let simmer for a few minutes to thicken the sauce.
Reduce the heat, add the fish sauce and water, and increase the heat again to bring back to a boil.
Lower the heat to simmer for about 55 minutes. Stir occasionally. Add the curry and cayanne at the end of the simmer.
If there's time, allow the curry to sit for at least 20 minutes to meld the flavors. Bring it back to temperature before serving with cilantro and lemon or lime wedges.