Burma Curry Chicken Recipes

BURMESE CHICKEN CURRY

Steps:

• 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.
• 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.

AL'S BURMESE CHICKEN CURRY

Steps:

• Melt butter in a wok over medium heat. Add shallots and fry until golden, about 10 minutes. Remove shallots and set aside. Add curry paste to the wok and toast until fragrant, about 3 minutes. Stir in curry powder and ground chile. Add chicken and cook, stirring, until lightly browned, about 5 minutes. Stir in lemongrass, chiles peppers, coriander, and lime leaves.
• Pour in fish sauce and enough water to cover chicken. Add coconut milk; cook for 10 minutes. Toss in tomatoes and cook until starting to soften, about 10 minutes more. Reduce heat to low and simmer until flavors blend, 2 to 3 hours.
• Remove lemongrass and lime leaves. Garnish curry with the fried shallots and cilantro.

PANTHE KAUKSWE - BURMESE CHICKEN CURRY

Steps:

• Cut chicken into serving pieces.
• Put Garlic,onion,ginger,ngapi, in blender and blend to a smooth paste; adding some of the peanut oil if paste becomes to dry.
• Heat remanding oils in a wok (or pan) and fry mixture off for 5 minutes.
• Add chicken and fry for a further few minutes.
• Add chilli powder,salt and thin coconut milk and simmer gently until chicken is tender. (45 minutes - 1 hr approx). If it becomes to dry add some hot water - a little at a time.
• Take off heat and add thick coconut milk and bring the pot SLOWLY to a boil. Stir constantly to prevent curdling.
• Mix Chick pea with a little cold water to a smooth paste and add to the curry, and cook for a further 5 minutes.
• Cook the noodles in a pot of salted boiling water until tender around 6-8 minutes.
• Drain the noodles and place in bowls, serve the curry on top with fried garlic and peanuts as accompaniments.

EASY CHICKEN CURRY

Steps:

• Heat the oil in a flameproof casserole dish or large frying pan over a medium heat. Add the onion and a generous pinch of salt and fry for 8-10 mins, or until the onion has turned golden brown and sticky. Add the garlic and ginger, cooking for a further minute.
• Chop the chicken into chunky 3cm pieces, add to the pan and fry for 5 mins before stirring through the spice paste and tomatoes, along with 250ml water. Bring to the boil, lower to a simmer and cook on a gentle heat uncovered for 25-30 mins or until rich and slightly reduced. Stir though the yogurt, coriander and ground almonds, season and serve with warm naan or fluffy basmati rice.

BURMESE CHICKEN CURRY (GAENG GAI BAMA)

Steps:

• Heat the vegetable oil in a medium skillet over low heat, and stir fry the shallots until browned and tender. Drain, reserving the oil, and set aside.
• Place the chicken in the skillet with the reserved oil, and stir in the curry paste and curry powder to evenly coat. Pour in enough water to cover, and bring to a boil. Reduce heat, cover skillet, and simmer until the chicken is no longer pink and juices run clear.
• Stir the coconut milk, tomato puree, fish sauce, palm sugar, and 1/2 the tomato wedges into the skillet. Cook and stir over low heat until the mixture is smooth and creamy. Mix in the remaining tomatoes, and continue cooking until tender. Top with cilantro and the fried shallots to serve.

BURMESE CHICKEN CURRY

Steps:

• Clean and cut chicken into pieces and marinade in fish sauce and tumeric powder.
• Process onion, garlic and ginger in food processor.
• Fry the onion-garlic-ginger mixture in oil until fragrant in skillet or wok.
• Add the chicken pieces stir to coat.
• Make a paste of parika, chili powder and salt with a little water and add to the chicken.
• Cover and cook over medium-high heat for 15 minute.
• Turn chicken pieces and cook for another 15 min or most of the liquid is gone.
• Cover and rest for 15 min before serving over freshly cooked jasmine rice.