Burmese Chicken Curry

Burmese Chicken Curry


33 people made this

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.


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

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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