Burma Curry Chicken Recipes
BURMESE CHICKEN CURRY (GAENG GAI BAMA)
This is actually a northern Thai dish with a definite Burmese influence. I first ate it in a Burmese restaurant in Melbourne, Australia. I asked for the recipe and of course I didn't get it. I later experimented with some Thai recipes and came up with this final result. We really love this with steamed jasmine rice. It's quite a hot and spicy dish, so if you want it a bit mild, check the curry paste you use first. You can replace coconut milk with evaporated milk, but traditionally, coconut milk is a must.
Provided by Michelle Chen
Categories World Cuisine Recipes Asian
Time 50m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 425.3 calories, Carbohydrate 26.5 g, Cholesterol 79.4 mg, Fat 23.7 g, Fiber 2.8 g, Protein 28.8 g, SaturatedFat 8.4 g, Sodium 806.1 mg, Sugar 9.4 g
BURMESE CHICKEN CURRY
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.
Provided by Lee Jackson
Categories World Cuisine Recipes Asian
Time 1h5m
Yield 8
Number Of Ingredients 15
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.
Nutrition Facts : Calories 215.2 calories, Carbohydrate 5 g, Cholesterol 77 mg, Fat 11.5 g, Fiber 1.3 g, Protein 22.3 g, SaturatedFat 2.7 g, Sodium 495.4 mg, Sugar 2.1 g
BURMA CURRY CHICKEN
Make and share this Burma Curry Chicken recipe from Food.com.
Provided by Sueie
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in shallow pan over medium heat and brown chicken breasts.
- Remove and then add onion, garlic, ginger and lemon rind, turmeric, chilli flakes and fish sauce.
- Cook for 2 minutes.
- Stir in 1/2 cup water and add chicken, cover and simmer for 20-25 minutes or until tender.
- Serve with rice garnished lemon and coriander.
BURMESE CHICKEN CURRY
This recipe is from Sunset Magazine's Food Processor Cook Book, now out of print. These days I generally reduce the salt and the soy sauce a bit, but have included amounts as per the original recipe. What I like in particular about this recipe is that, except for the fresh chicken, I generally have all of these ingredients in the pantry. I serve this over rice or rice noodles.
Provided by duonyte
Categories Curries
Time 1h30m
Yield 4-5 serving(s)
Number Of Ingredients 12
Steps:
- Slice three of the onions and set aside.
- Cut the remaining two onions into chunks, and process with the chile peppers, ginger and garlic, until pureed.
- Mix together the salt and turmeric and rub the chicken with the mixture.
- Heat the oil in a skillet over medium-high heat, add the chicken and cook until it is browned, turning over once, about 10 minutes. Remove the chicken.
- Add the sliced onions and the pureed onion mixture to the pan and cook, stirring occasionally, until the sliced onion is very limp.
- Process the tomatoes with their liquid until smooth; add to the skillet along with the water, soy sauce and zest.
- Return the chicken except for the breasts to the pan, cover, and simmer for 25 minutes.
- Add the breast pieces and continue to simmer, covered, for about 20 more minutes, or until the meat is no longer pink.
- Remove the chicken from the skillet to a serving dish and cover to keep warm.
- Boil the sauce, uncovered, stirring constantly, until it is reduced to about 3 cups. Skim off and discard the fat. Spoon the sauce over the chicken.
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