Burmese Chicken Curry Recipe
This classic Burmese chicken curry recipe makes a fragrant gently-spiced curry that is perfumed with turmeric, ginger, garlic, chilli, and lemongrass. A rich curry with a moreish tomato-based gravy and a layer of aromatic oil that’s quickly soaked up by coconut rice, it should be served with zingy salads and a relish or two.
- 1 kg chicken pieces mix of thighs and drumsticks with skin on
- 1 tbsp salt
- 1 tsp ground turmeric
- 2 tsp ground ginger
- 3 garlic cloves
- 1½ cups onion finely chopped
- ½ cup oil vegetable oil or peanut oil
- 2 tsp chilli powder
- 3 medium tomatoes chopped or half tin of peeled tomatoes
- 2 tbsp fish sauce
- 2 tsp lemongrass powder
Rub the chicken pieces with salt, ground turmeric and ground ginger and set aside.
In a large frying pan or skillet, heat the cooking oil and fry the onion and garlic well over low heat until fragrant.
Add the chilli powder, stir for a minute, then add the chicken, increase the heat, and stir occasionally.
When the chicken starts to brown and begins to splutter, lower the heat, then continue to stir to prevent the chicken from sticking to the pan.
When the chicken starts to stick to the pan, add half a cup of water, stir, cover with a lid, and let the chicken simmer for 10-15 minutes.
Add the tomatoes, fish sauce, ground lemongrass, stir, then cover the lid and cook for another 10-15 minutes or so.
The chicken curry is ready when the clear oil has separated out and sits on top of the thick fragrant gravy beneath it.
Serve with Burmese coconut rice, a relish and salads.
Calories: 662kcal | Carbohydrates: 11g | Protein: 33g | Fat: 54g | Saturated Fat: 9g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 1887mg | Potassium: 673mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1304IU | Vitamin C: 21mg | Calcium: 51mg | Iron: 2mg