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Burmese Indian Style Chicken Curry Recipe

This Burmese Indian style chicken curry recipe makes a rich curry fragrant with ginger, turmeric, garlic and chilli that has a homemade Burmese curry powder on its concise list of ingredients. It’s the perfect accompaniment to Burmese coconut rice and the refreshing salads of Myanmar that provide contrasting textures and flavours, such as the raw cabbage salad.
Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Course: Main Course
Cuisine: Burmese
Servings: 4
Calories: 40kcal
Author: Lara Dunston


  • 1 kilo chicken pieces – mix of thighs and drumsticks skin on
  • 1 tbsp salt
  • 1 tsp ground turmeric
  • 1 tsp ground ginger
  • 3 garlic cloves
  • 1 ½ cups onion finely chopped
  • ½ cup oil – vegetable oil or peanut oil
  • 4 bay leaves
  • 1 tsp chilli powder
  • 1 tbsp curry powder
  • 1 piece chilli fresh, deseed (optional)


  • Rub the salt, turmeric and ginger into the chicken pieces and set aside.
  • In a large deep frying pan, skillet or Dutch oven, heat the cooking oil, then add the bay leaves and one tablespoon of chopped onion, lowering the heat the second they brown.
  • Add the rest of the onion and garlic, stirring continuously, then add the chilli powder and half the curry powder, continuing to stir over low heat.
  • Add the chicken pieces, increase the heat slightly, then cover and cook until the chicken starts to brown.
  • Once the chicken begins to brown, stir, then add two cups of water, lower the heat, cover, and simmer until the chicken is cooked through.
  • Add the rest of the curry powder and continue to cook uncovered until the gravy has reduced and thickened.
  • Serve with Burmese coconut rice, a relish and salads.


Calories: 40kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1757mg | Potassium: 179mg | Fiber: 2g | Sugar: 3g | Vitamin A: 278IU | Vitamin C: 22mg | Calcium: 31mg | Iron: 1mg