Burmese Chicken Curry
User Reviews
4.6
-
Prep Time
15 mins
-
Cook Time
30 mins
-
Total Time
45 mins
-
Servings
4
-
Calories
443 kcal
-
Course
Main Course
-
Cuisine
Burmese
Burmese Chicken Curry
Description
The recipe begins by coating chicken thigh pieces with curry powder, salt, and turmeric. A paste of onions, garlic, paprika, chili powder, and fresh ginger is cooked in peanut oil until fragrant and richly flavored. The chicken is added and sautéed briefly before fresh tomatoes, warm water to cover, lemongrass stalks, and fish sauce are incorporated. The mixture simmers gently, partially covered, for at least 30 minutes to tenderize the chicken and develop depth in the sauce. The sauce is then reduced further by simmering uncovered.
The resulting curry has a spicy warmth from the combined chili, paprika, and curry powders, balanced by tangy tomatoes and the citrusy aroma of lemongrass. The sauce is thickened and coats tender chicken pieces, offering a complex and satisfying flavor. Fresh garnishes such as cilantro, thinly sliced red chili, and julienned ginger add freshness and texture contrast.
This curry is traditionally served hot alongside fluffy jasmine rice, which helps mellow the spices and complements the sauce's richness. Variations include adding vegetables like French beans or potatoes to the curry and occasional substitutions such as canned tomatoes. The curry keeps well refrigerated for several days and can be frozen in portions for months, reheated carefully to preserve texture and flavor.
Ingredients
- 8 chicken thighs cut into chunks, free-range, organic, skinless and boneless
- 2 tsp Madras curry powder
- 1 tsp salt
- 1/2 tsp Turmeric ground
- 4 tbsp peanut oil
- 1 tsp chilli powder
- 2 tsp paprika
- 2 onion roughly chopped
- 4 garlic roughly chopped, cloves
- 1 tsp ginger grated, fresh
- 2 tomato chopped
- 2 tbsp fish sauce
- 1-2 lemongrass cut to about 15cm and lightly pounded to release aroma, stick
Garnishes
- 1 bunch cilantro (optional)
- 1 red chili pepper cut into thin pieces) (optional
- 1 inch ginger peeled and cut into very thin batons) (optional, fresh
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
- Use a blender or food processor to make the spice paste for even texture and less cleaning.
- Substitute fresh tomatoes with canned tomatoes or passata (about 3/4 cup). Adjust cooking time if using pork as a substitute meat.
- Add vegetables such as trimmed French beans or raw potato chunks during cooking as preferred.
- Serve with jasmine rice or cooked egg or rice noodles according to taste.
- Store curry in airtight containers in the fridge for up to 5-6 days; flavors improve over time.
- Freeze in single portions; reheat from frozen in microwave or fully defrost and gently reheat in a pan.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
You'll Also Love
