Chet Glay Hin Burmese Chicken Curry Recipes
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
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
CHET GLAY HIN (BURMESE CHICKEN CURRY)
Make and share this Chet Glay Hin (Burmese Chicken Curry) recipe from Food.com.
Provided by evelynathens
Categories Curries
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Place the chicken on a tray.
- Mix all the ground spices and salt together, and rub it into the chicken pieces.
- Allow to rest for 30 minutes.
- Meanwhile, puree the onion, garlic, ginger and chili.
- When ready, heat the oil in a heavy pan until medium hot, and fry the chicken in batches until well coloured all over.
- Set aside in a dish.
- Add the pureed ingredients and fry over a high heat, stirring constantly until all the water has evaporated, and you can see the oil separate from the mass; this should take about 5-10 minutes.
- Add the curry leaves and fry for a minute.
- Add the stock, return the chicken and any juices that have come out and bring to the boil.
- Turn the heat way down to a bare simmer, and cover the pan, or else transfer the pan contents to a crockpot.
- Simmer slowly for about 1 hour, or if in a crockpot, for up to 6 hours, but no more.
- 10 mins before serving, add fish sauce and lime juice to taste, about a tblsp of each is good.
- Serve with steamed rice and chupatis.
Nutrition Facts : Calories 785, Fat 57.6, SaturatedFat 13.6, Cholesterol 177.9, Sodium 1011.6, Carbohydrate 16.6, Fiber 1.6, Sugar 6.5, Protein 48.8
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