Burmese Chicken Curry Recipes

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AL'S BURMESE CHICKEN CURRY



Al's Burmese Chicken Curry image

A chicken curry with the balanced elements of spicy and sour with the traditional flavors of Southeast Asia. Serve with basmati rice. This will taste even better if you leave it for a day or two before eating.

Provided by Alex Illes

Categories     World Cuisine Recipes     Asian

Time 3h

Yield 6

Number Of Ingredients 15

1 teaspoon butter, or as needed
8 shallots, thinly sliced
3 tablespoons red curry paste, or more to taste
2 tablespoons hot curry powder
1 tablespoon ground red chile pepper
2 ½ pounds chicken thighs
1 lemongrass, smashed and cut into 1-inch pieces
10 bird's eye chile peppers, chopped, or to taste
1 tablespoon ground coriander
2 kaffir lime leaves, or to taste
3 tablespoons fish sauce
water to cover
1 (14 ounce) can coconut milk
4 tomatoes, quartered
½ small bunch fresh cilantro, chopped, or to taste

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.

Nutrition Facts : Calories 520.8 calories, Carbohydrate 21.8 g, Cholesterol 108.2 mg, Fat 34.1 g, Fiber 3.8 g, Protein 34.4 g, SaturatedFat 18.1 g, Sodium 814.2 mg, Sugar 6 g

BURMESE CHICKEN CURRY



Burmese Chicken Curry image

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

2 ¼ pounds skinless, boneless chicken thighs, cut into chunks
2 teaspoons curry powder
½ teaspoon garam masala
1 teaspoon salt
2 onions, chopped
1 tablespoon minced garlic
1 teaspoon minced fresh ginger root
½ teaspoon cayenne pepper
2 teaspoons paprika
2 tablespoons water
5 teaspoons corn oil
2 tomatoes, chopped
1 teaspoon minced lemon grass
1 tablespoon fish sauce
1 cup water

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

BURMESE CHICKEN CURRY



Burmese Chicken Curry image

This authentic Burmese curry actually do not use curry powder but do use good tumeric powder which can be substituted with curry powder if not available. Onion, garlic and ginger are the trinity of Burmese cooking. Simple and delish.

Provided by Authentic Burmese

Categories     Curries

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

1 medium chicken
1 teaspoon fish sauce
1 large onion
3 garlic cloves
1 inch gingerroot
1/3 cup vegetable oil
1 teaspoon turmeric powder or 1 teaspoon curry powder
2 teaspoons paprika
2 teaspoons hot chili powder
1 teaspoon salt

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.

Nutrition Facts : Calories 455.2, Fat 35.5, SaturatedFat 8.2, Cholesterol 115, Sodium 590, Carbohydrate 4, Fiber 1.1, Sugar 1.3, Protein 29.2

BURMESE CHICKEN CURRY



Burmese Chicken Curry image

This recipe is from Cooking Light and is one of my favorite chicken dishes. Yellow lentils (dal) are available where ever Indian foods are sold. Yellow split peas can be substituted. My experience has been that either one takes longer than 25minutes to reach tenderness, so I cook them ahead of time in a crock pot. Red lentils cook much quicker and can also be substituted. Serve over rice or Chinese egg noodles.

Provided by crrllssn

Categories     Whole Chicken

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 cups dried yellow lentils
2 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons ground turmeric
3/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 1/2 lbs boneless chicken thighs, cut into bite-sized pieces
1 tablespoon canola oil
1 cup onion, chopped
2 3/4 cups chicken broth
3 bay leaves

Steps:

  • Place lentils in large saucepan; cover with water to 2 inches above lentils. Bring to a boil over medium-high heat; cover, reduce heat, simmer 25 minutes or until tender. Drain and set aside.
  • Combine cumin and next 5 ingredients(through cloves) in a large zip-top plastic bag. Add chicken; seal and shake to coat.
  • Heat oil in large dutch oven over medium-high heat. Add onion; saute 3 minutes. Add chicken and spice mixture; saute 4 minutes. Stir in broth, scraping pan to loosen browned bits. Add lentils and bay leaves; cover and simmer 30 minutes. Uncover and simmer 10 minutes.

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