Burmese 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.

BURMESE CHICKEN RECIPE

Steps:

• Skewer the chicken pieces and place them on a skewer.
• Marinate them with a little soy sauce and sesame oil.
• Next, roast them on a barbecue grill for about 10 minutes each side.
• Once they're done, remove the skewers and serve them with Thai peanut sauce, garlic chili paste, and crushed peanuts.
• Grill the chicken pieces and serve them with a simple salad of lettuce, carrots, cucumbers, and cabbage.
• Before serving, sprinkle them with a little salt and freshly ground black pepper.
• Boil the chicken pieces and serve them with rice noodles, bamboo shoots, and Chinese celery.
• To make the broth, combine water, soy sauce, sesame oil, and sugar.
• Add a pinch of salt and bring it to a boil.
• Add the chicken pieces and simmer them for 20 minutes.
• Remove the chicken and set aside.
• Place the rice noodles in the broth and continue to simmer until they're tender.
• Serve the chicken and noodles together.
• Cut the chicken pieces into chunks and toss them with green onions, chili peppers, garlic, ginger, and fish sauce.
• Grill them over a charcoal fire for about 5 minutes on each side.
• Serve them alongside a bowl of jasmine rice.

HOME-STYLE CHICKEN KEBAT

Steps:

• Slice the chicken into strips no wider than a 1/2 inch. Transfer to a bowl and use your hands to mix the chicken with the curry powder, fish sauce, and salt. Let the chicken marinate at room temperature while you prepare the other ingredients, or refrigerate it overnight.
• Halve, peel, and core the onion. Slice half of the onion thinly, and finely dice the remaining half. Set the onion slices aside to add at the end.
• In a wok or large skillet, heat the oil over medium-high heat. Add the diced onions and cook until softened, 3 to 4 minutes. Stir in the garlic and cook for 1 minute more.
• Add the chicken and cook over medium heat for about 5 minutes. Add the water and continue to cook until the chicken is cooked through and the water has evaporated, about 5 minutes more. Mix in the sliced onion and tomatoes and cook for about 1 minute more. The onions should still be crisp in the center (not completely wilted). Serve with cilantro on top and lime wedges alongside.

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.