Burmese Chicken Curry

Burmese Chicken Curry

19 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    1 h 5 m
Lee Jackson
Recipe by  Lee Jackson

“A mildly spiced curry from Burma with a beautiful fish-infused sauce! Try it!!! Garam Masala can be found in most supermarkets in the spice section or from asian supermarkets. You can also make your own pretty easily. This meal is excellent served with rice and indian breads such as chapati, roti or naan.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Rub chicken thighs with curry powder, garam masala, salt. Cover and set aside. Place onion, garlic, ginger, cayenne pepper, and paprika in a blender with 2 tablespoons of water and blend into a smooth paste.
  2. Heat the oil in a large, lidded skillet over medium heat. Cook and stir onion mixture until darkened, about 7 minutes. Stir in chicken thighs and cook for 3 to 4 minutes, then add tomatoes, lemon grass, and fish sauce. Cook for 2 minutes. Stir in 1 cup of water and bring the curry to a boil. Cover and reduce heat to low and cook until the chicken begins to fall apart, stirring occasionally, 25 to 35 minutes. Remove lid and increase heat. Cook until the sauce is reduced, about 5 minutes. Skim off excess oil from the top and discard.

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Reviews (19)

Rate This Recipe
BRENTMCOLLINS
25

BRENTMCOLLINS

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.

Sara Rajan
16

Sara Rajan

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.

jae
14

jae

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!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 215 cal
  • 11%
  • Fat
  • 11.5 g
  • 18%
  • Carbs
  • 5 g
  • 2%
  • Protein
  • 22.3 g
  • 45%
  • Cholesterol
  • 77 mg
  • 26%
  • Sodium
  • 495 mg
  • 20%

Based on a 2,000 calorie diet

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