burmese chicken curry

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!?

Burmese Chicken Curry

free-range, organic (skinless & boneless) chicken thighs

tsp madras curry powder

salt

tsp turmeric

peanut oil

tsp chilli powder

paprika

onions ((roughly chopped))

garlic ((roughly chopped))

tsp fresh ginger ((grated))

tomatoes ((chopped))

tbsp fish sauce

lemongrass ((cut to about 15cm and lightly pounded to release aroma))

cilantro ((optional))

red chilli ((cut into thin pieces) (optional))

ginger

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!

Garnish the curry with the cilantro, chilli and ginger and serve hot with lots of fluffy Jasmine rice.

Serving

https://mediavine-res.cloudinary.com/video/upload/t_original/v1677620744/fehpnc8vru2rd89q2ivo.mp4

This Burmese Chicken Curry has an abundance of colour, fragrance and flavour. Juicy, tender chicken is bathed in a lemongrass infused sauce that covers every delicious South East Asian base. It’s one of my all-time favourite curries and I’m sure it’ll be one of yours soon too.

A super easy recipe packed with Southeast Asian flavors. This Burmese chicken curry comes together in less than 30 minutes.

lemongrass

ginger (2 inches)

tsp garam masala

shallot

garlic

vegetable oil

tbsp coconut sugar

shrimp paste (optional)

chicken

coconut milk

water

cilantro (minced)

Combine the lemongrass, ginger, fish sauce, garam masala, shallot, garlic, and vegetable oil in a food processor. Pulse until a thick paste forms (3 minutes). Set aside.

Season the chicken with salt and pepper. Set aside.

Add the paste to a nonstick pan and cook for 20 seconds until it smells fragrant. Then add in the coconut sugar, shrimp paste, and chicken. Cook for 2-3 minutes until the chicken is brown on all sides. Finally, add in the coconut milk and water and bring it to a boil.

Lower the heat and simmer for 3 minutes until the liquid thickens.

Serve with rice and cilantro for garnish.

I made your recipe for dinner tonight and it was so delicious and simple to make! Thank you! I’m going to meal prep the simmer sauce soon!

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Top 2 burmese chicken curry recipes from across the web

The most viewed burmese chicken curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Burmese Chicken Curry

Burmese Chicken Curry

The most viewed burmese chicken curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine