Burmese Chicken Curry
User Reviews
4.6
99 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
45 mins
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Servings
4
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Calories
443 kcal
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Course
Main Course
-
Cuisine
Burmese
Burmese Chicken Curry
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I am compelled to announce that this Burmese Chicken Curry is one of my absolute favourite South East Asian curries to make at home. Why? Where do I begin!?
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Ingredients
- 8 free-range, organic (skinless & boneless) chicken thighs (cut into chunks)
- 2 tsp Madras curry powder
- 1 tsp salt
- 1/2 tsp ground turmeric
- 4 tbsp peanut oil
- 1 tsp chilli powder
- 2 tsp paprika
- 2 onions (roughly chopped)
- 4 garlic cloves (roughly chopped)
- 1 tsp fresh ginger (grated)
- 2 tomatoes (chopped)
- 2 tbsp fish sauce
- 1-2 stick lemongrass (cut to about 15cm and lightly pounded to release aroma)
Garnishes
- 1 bunch cilantro (optional)
- 1 red chilli (cut into thin pieces) (optional)
- 1 inch fresh ginger (peeled and cut into very thin batons) (optional)
Instructions
- Sprinkle curry powder, salt and turmeric over the chicken and set aside. In a blender or food processor mix onions, garlic, paprika, chilli powder and ginger into a thick paste.
- Heat the oil in a deep pan and fry the paste over a medium heat for about 10 minutes. Add the chicken and turn up the heat stirring for another few minutes. Add the tomatoes and stir for a further 5 minutes. Add 1 1/2 cups of warm water (enough to cover the chicken), the lemongrass and fish sauce. Stir well and bring to a simmer.
- Turn down the heat to low, partially cover the pan and very gently simmer for at least 30 minutes until the chicken is tender.
- Remove the lid and simmer for a further 10-15 minutes to reduce the sauce. Fish out the lemongrass - check for seasoning and serve!
Serving
- Garnish the curry with the cilantro, chilli and ginger and serve hot with lots of fluffy Jasmine rice.
Notes
- I find them great when making simple pastes like this one. They create way less washing up and are quicker, giving more control of the texture of the paste.
- Substitutions - I often use canned tomatoes or passata instead of fresh tomatoes. Use about 3/4 cup. I'll also sometimes make this curry with pork, a cut with a little fat like
- Substitutions - I often use canned tomatoes or
- Substitutions - I often use canned tomatoes or
- Use a stick blender - I find them great when making simple pastes like this one. They create way less washing up and are quicker, giving more control of the texture of the paste.
- Substitutions - I often use canned tomatoes or passata instead of fresh tomatoes. Use about 3/4 cup. I'll also sometimes make this curry with pork, a cut with a little fat like shoulder, cut into small pieces. You may need to cook for a little longer, say 45-60 minutes.
- Add vegetables - I regularly add vegetables to this curry - my favourites are trimmed French Beans, which I'll add about 10 minutes before the sauce is cooked. You can also add raw potato chunks at the same time as the chicken.
- Serving - Serve over lots of fluffy jasmine rice or some freshly cooked egg or rice noodles.
- Storage fridge - This curry will stay fresh in the fridge (getting better by the day) for 5-6 days. Make sure it's in an airtight container.
- Storage freezer - It'll freeze in airtight containers, in single portions and stay good for 3+ months. Cook from frozen in the microwave until piping hot. Remember to stir regularly to avoid burning. Alternatively, defrost completely and reheat in a pan until piping hot.
Nutrition Information
Show Details
Calories
443kcal
(22%)
Carbohydrates
11g
(4%)
Protein
46g
(92%)
Fat
24g
(37%)
Saturated Fat
5g
(25%)
Cholesterol
215mg
(72%)
Sodium
1214mg
(51%)
Potassium
875mg
(25%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
1207IU
(24%)
Vitamin C
13mg
(14%)
Calcium
53mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 443 kcal
% Daily Value*
| Calories | 443kcal | 22% |
| Carbohydrates | 11g | 4% |
| Protein | 46g | 92% |
| Fat | 24g | 37% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 215mg | 72% |
| Sodium | 1214mg | 51% |
| Potassium | 875mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1207IU | 24% |
| Vitamin C | 13mg | 14% |
| Calcium | 53mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
99 reviews
Excellent
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