Burmese Chicken Curry

    (40)
    1 hour

    A mildly spiced curry from Burma with a beautiful fish infused sauce! This meal is excellent served with rice and Indian breads such as chapatti, roti or naan.


    43 people made this

    Ingredients
    Serves: 4 

    • 1kg skinless chicken thighs, cut into medium pieces
    • 2 teaspoons hot curry powder
    • 1/2 teaspoon garam masala
    • 1 teaspoon salt
    • 2 medium onions, roughly diced
    • 3 teaspoons crushed garlic
    • 1 teaspoon grated ginger
    • 1/2 teaspoon cayenne pepper
    • 2 teaspoons bright red paprika
    • 5 tablespoons oil
    • 2 medium tomatoes, diced
    • 1 teaspoon ground lemongrass
    • 1 tablespoon fish sauce

    Directions
    Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

    1. Sprinkle the chicken with the curry powder, garam masala and salt. Rub in then cover and set aside.
    2. Put the onion, garlic, ginger, cayenne pepper and paprika into a blender with a couple of tablespoons of water then blend into a smooth paste.
    3. Heat the oil in a large, non-stick, lidded saucepan and add the onion paste. Cook on a medium heat until it turns a couple of shades darker; about 7 minutes.
    4. Add the chicken and stir for 3-4 minutes.
    5. Add the tomatoes, lemongrass and fish sauce then stir for about 2 minutes.
    6. Stir in 250ml warm water and bring the curry to the boil. Pop the lid on and reduce the heat to low and cook gently for 25-35 minutes stirring occasionally to make sure it is not sticking. The chicken will begin to fall apart.
    7. Take off the lid and turn up the heat a little to reduce the sauce for about 5 minutes.

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    Reviews and Ratings
    Global Ratings:
    (40)

    Reviews in English (35)

    by
    30

    I've made a lot of recipes from this site in the past and this is the first that I felt warranted an actual review. Fantastic. My dinner guests were all raving about it. I served it over jasmine rice and with a side of cucumber/yogurt/dill salad. Thank you for this recipe.  -  20 Feb 2010  (Review from Allrecipes USA and Canada)

    by
    20

    I don't know why I listen to recipes when they insist on adding one full cup of water. If you make this, start with just half a cup first, or else it's too watery. I also added 5 fresh green chiles for a spicy kick.  -  28 Oct 2011  (Review from Allrecipes USA and Canada)

    by
    17

    Excellent! I didn't have lemon grass so I substituted lemon peel. I also didn't use as much chicken. Added quite a large amount of fresh green beans instead. Only other change I made was adding less salt. Next time I think I'll try to skip the step of grinding everything up in the blender to save on clean up. I'll just chop everything fine and see how it goes. It was very good as is, and I think it will also be very good making changes each time I cook it - add more curry powder one time - maybe add thai basil one time.... Thanks!  -  23 Oct 2011  (Review from Allrecipes USA and Canada)

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