1st April 2008

Burmese Chicken Curry

posted in Burmese, Main Dishes |

A few nights ago I made this tasty curry recipe that I found on what you having for your tea?, a blog I’ve been following for quite a while. Big fan of the curries, that wyhfyt, and this one was #1 on his(?) Best of 2007 list.

Chris says:

I can see why this made the top 10 list. It’s awesome. And since we used chicken thighs the meat isn’t dried out after cooking it for so long.

Lisa says:

You’re right, I’m usually a breast girl —

Chris says:


Lisa says:

— but this chicken is really moist. And such a great flavor!

Chris says:

Yeah the fish sauce is a really interesting ingredient, I wouldn’t have expected to see that in a curry…

Lisa says:

This is the closest to what I’d expect to get at a restaurant. So good! I keep saying that I’m done but then I go back for more.

Chris says:

I know — addictive!

Burmese Chicken Curry
2 lbs chicken thighs, quartered or cubed
2 teaspoons hot curry powder
1/2 teaspoon salt
1/2 teaspoon garam masala
4 tablespoons peanut oil
1/2 teaspoon cayenne pepper
2 teaspoons paprika
2 onions, chopped
4 garlic cloves, chopped
1 heaped teaspoon minced ginger
2 tomatoes, chopped
1 tablespoon fish sauce
1 stick of lemongrass, cut to about 6″, bulb end pounded to release aroma

Sprinkle curry powder, salt and garam masala over the chicken and set aside. In a blender or food processor puree onions, garlic, paprika, cayenne pepper 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 to high, stirring for another few minutes. Add the tomatoes and stir for a further 5 minutes.
Add one cup of warm water (enough to cover the chicken), lemongrass and the fish sauce and bring to a boil.
Turn the heat to low, partially cover the pan and gently simmer for at least 45 minutes until the chicken is very tender. Remove the lid and simmer for a further 15 minutes to reduce the sauce.

3-4 Servings, or 2 if you just can’t get enough!

This entry was posted on Tuesday, April 1st, 2008 at 6:50 pm and is filed under Burmese, Main Dishes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

There are currently 6 responses to “Burmese Chicken Curry”

  1. 1
    On April 2nd, 2008, We Are Never Full said:

    Very cool. I think it’s great you’re introducing your readers to Burmese food. I wish you told people where Burma is (b/c I had to look on a map the first time I ate Burmese food) and it’ll explain the deep connection to the flavors in the food – similar to Malaysian and Indian cuisine. We are lucky to have an AWESOME Burmese restaurant in New York City that we go to monthly. The food is so yummy and like the best of all different types of many people’s favorite cuisines! This looks fabu!

    amy @ http://www.weareneverfull.com

  2. 2
    On April 2nd, 2008, Leej said:

    Thanks for including my recipe guys! It’s an absolute favourite.

    Burmese food is so good, more fragrant and delicate than Indian but still flavourful! A great ‘in-between’ flavour for a country ‘in-between’ India and South East Asia.

    There are more burmese recipes on my blog along with other great Asian flavours from Thailand, Cambodia, Malaysia and of course India!

    Easy to see how I’m obsessed with curry!

  3. 3
    On April 4th, 2008, Cynthia said:

    There are very few dishes that are as simple, complex and sophisticated as a curry.

  4. 4
    On December 23rd, 2010, Rodmond said:

    Awesome dish dude.

  5. 5
    On February 17th, 2011, Huong said:

    Curry is a significant ingredient in Asian food. The dish looks delicious!

  6. 6
    On July 25th, 2011, Shreeja N said:

    Looks very tempting! Have been looking for something different from the regular Indian spices used in Indian chicken curry. Thanks for posting! Will prepare this for sure!

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