Gaeng Gai Bama Chicken Curry Burmese Style Recipes

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:

• 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.

GAENG GAI BAMA (CHICKEN CURRY BURMESE STYLE)

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, 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 (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.