Chef critique
Burmese Eggplant Chicken Curry
A flavorful and straightforward Burmese-inspired chicken and eggplant curry. The instructions are well-structured and clearly written, but the dish is substantially underseasoned for the volume of meat and vegetables involved.
Score: 7/10
Suggested fixes
- Increase the total kosher salt to at least 2½ teaspoons. Apply 1½ teaspoons directly to the chicken thighs and ¾ teaspoon to the vegetables, leaving ¼ teaspoon for the rice.
- Change the eggplant preparation from 'dice' to 'cut into 1-inch chunks' or thick half-moons so it holds its shape better during the braise.
- Adjust the target temperature for the chicken thighs to 175°F.
Issues
- high / flavor: The curry is substantially underseasoned. The total weight of the chicken and vegetables is over 2.75 pounds, which would generally require around 12 to 14 grams of salt. Even when accounting for the sodium in 1 tablespoon of fish sauce, 1 total teaspoon of kosher salt leaves the meat and vegetables flat.
- low / cookability: Diced Japanese eggplant may completely disintegrate during a 25-minute braise, turning to mush rather than remaining distinct pieces.
- low / flavor: While chicken thighs are technically safe to eat at 165°F, their texture is significantly improved when cooked to 175°F–185°F to properly break down connective tissues.
Strengths
- Excellent prep step that groups all chopping and grating before cooking begins.
- Accurate tracking and usage of divided ingredients like water, oil, and salt throughout the instructions.
- Proper sequencing of steps, starting the rice early so it finishes alongside the curry.
- Good use of aromatics, fish sauce, and lime juice to build a balanced flavor profile.