Name: Burmese Chicken Curry Recipe
Prep time: 20 min
Cook time: 45 min
Total time: PT-486478H11M38S
Yield: 8
Cuisine: Burmese
Ingredients: 2 ¼ pounds skinless, boneless chicken thighs, cut into chunks; 2 teaspoons curry powder; 1 teaspoon salt; ½ teaspoon garam masala; 2 onions, chopped; 2 tablespoons water; 1 tablespoon minced garlic; 2 teaspoons paprika; 1 teaspoon minced fresh ginger; ½ teaspoon cayenne pepper; 5 teaspoons corn oil; 2 tomatoes, chopped; 1 tablespoon fish sauce; 1 teaspoon minced lemongrass; 1 cup water

If you’re searching for a comforting, full-flavored curry that will transport your taste buds, look no further than Burmese Chicken Curry. This dish has a distinctive richness from its fish sauce-infused gravy, perfectly balanced by aromatic spices and a gentle heat. It’s a staple in Burmese homes for good reason, delivering earthy, savory, and slightly sweet notes in every bite. Whether you’re serving it with a mound of steaming rice or scooping it up with soft Indian breads, this curry makes for a truly heartwarming meal that you’ll want to revisit over and over.

Burmese Chicken Curry Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of approachable ingredients, Burmese Chicken Curry manages to deliver deeply layered flavors. Each component here plays a special role, whether by adding body, bright notes, or that essential hit of umami.

Chicken Thighs: Tender and juicy, chicken thighs hold up beautifully to braising and soak up the curry’s bold flavors.
Curry Powder: This is the flavor backbone, offering the mild warmth and golden color characteristic of Burmese curries.
Salt: Brings out all the other flavors and seasons the chicken perfectly.
Garam Masala: Adds complexity and depth, imparting subtle aromatic notes.
Onions: When cooked down, these form the body of the sauce and add natural sweetness.
Water (for blending): Helps create a silky-smooth spice paste in your blender.
Minced Garlic: Essential for its bold, pungent bite.
Paprika: Offers a vivid red hue and a gentle touch of smokiness.
Minced Fresh Ginger: Lends brightness and a subtle warmth to the curry.
Cayenne Pepper: For those who like a kick, this brings the heat!
Corn Oil: Mild and neutral, perfect for frying spices and aromatics.
Tomatoes: Fresh and juicy, tomatoes create a tangy balance to the richness of the sauce.
Fish Sauce: The secret to umami, fish sauce deepens the flavor and gives the curry its unmistakable savory edge.
Minced Lemongrass: Bright, citrusy notes make this curry sing and feel extra special.
Water (for simmering): Allows everything to meld together into a comforting, spoonable curry.

How to Make Burmese Chicken Curry

Step 1: Season the Chicken

Start by tossing your chicken thighs with curry powder, salt, and garam masala until every piece is well coated. This step not only infuses the chicken with flavor, but it also helps tenderize the meat. Pop a lid on the bowl and let it sit while you get everything else ready—it’s a quick marinade that works wonders.

Step 2: Blend the Onion Paste

In a blender, combine your chopped onions, a splash of water, minced garlic, paprika, fresh ginger, and cayenne pepper. Blend everything until you have a super smooth paste. This aromatic blend forms the foundation of your sauce and is what gives Burmese Chicken Curry its luscious texture and deep aroma.

Step 3: Cook the Paste

Pour corn oil into a large, lidded skillet or pot and heat it over medium. Scrape in your onion-spice paste, and cook it gently for about 7 minutes, stirring often. You’re looking for the paste to darken slightly, lose its raw edge, and become impossibly fragrant—it’s worth the wait!

Step 4: Add the Chicken

Now, nestle those marinated chicken thighs into the pan with the paste. Let them cook for 3 to 4 minutes, stirring occasionally so each piece picks up the aromatic mixture. The chicken doesn’t need to be fully cooked yet; just give it a head start.

Step 5: Tomatoes and Umami Boost

Time to drop in your chopped tomatoes, pour in the fish sauce, and stir through the minced lemongrass. Let everything mingle on the heat for 2 minutes. The tomatoes melt down and get cozy with the aromatics, while the fish sauce deepens the flavor profile and the lemongrass adds a citrusy pop.

Step 6: Simmer it Low and Slow

Stir in 1 cup of water and bring the curry to a gentle boil. Once bubbling, cover the pan, lower the heat, and let it simmer away for 25 to 35 minutes. Stir every so often. You’ll know it’s ready when the chicken is meltingly tender and the sauce is gloriously thick.

Step 7: Finish and Serve

Uncover the skillet, turn up the heat, and let the sauce reduce further for about 5 minutes. This step concentrates all the flavors. Finally, skim off any excess oil pooling on top for a beautifully finished Burmese Chicken Curry. Now you’re ready to dig in!

How to Serve Burmese Chicken Curry

Garnishes

A sprinkle of freshly chopped cilantro or scallions is a game-changer, adding a pop of color and a fresh finish. A squeeze of lime right before serving brings a touch of brightness that really makes the flavors of this Burmese Chicken Curry sing. For even more crunch, toss on some fried shallots.

Side Dishes

Traditionally, you can never go wrong with steamed jasmine or basmati rice to absorb all that delicious sauce. If you’re leaning toward bread, pillowy naan, chapati, or roti are excellent for scooping up every last bit. Pickled veggies or a simple cucumber salad on the side can round out the meal with a crisp, refreshing bite.

Creative Ways to Present

For a fun twist, try serving Burmese Chicken Curry in individual bowls over rice with a dollop of thick yogurt on top. If you’re hosting, set up a DIY curry bar with assorted breads and sides so everyone can customize their meal. Or ladle the simmering curry into hollowed-out sourdough bread bowls for a dramatic and cozy presentation.

Make Ahead and Storage

Storing Leftovers

The flavors in Burmese Chicken Curry only get better overnight, so don’t be shy about making extra. Let the curry cool completely before transferring it to airtight containers. It’ll keep happily in your fridge for up to 3 to 4 days without losing its flavor or texture.

Freezing

If you want to have a taste of this curry on hand for busy days, Burmese Chicken Curry freezes beautifully. Portion it into containers or freezer-safe bags, making sure to leave a little space at the top for expansion. It will keep well in the freezer for up to 2 months.

Reheating

To reheat, simply transfer the curry to a saucepan and warm gently over low to medium heat, stirring occasionally until piping hot. If it seems a bit thick, add a splash of water to loosen the sauce. You can also microwave individual portions, but be sure to stir halfway through for even heating.

FAQs

What makes Burmese Chicken Curry different from other curries?

Burmese Chicken Curry stands out for its use of fish sauce and lemongrass, creating a bright, savory flavor profile that’s milder and a touch sweeter than most Indian or Thai curries. The sauce is silky and aromatic, perfect for comfort food lovers seeking something new.

Can I use chicken breast instead of thighs?

Absolutely, chicken breast works if that’s what you have, but keep in mind it cooks faster and may not be as juicy. For the very best texture in Burmese Chicken Curry, I recommend thighs since they stay tender and soak up all the wonderful flavors.

Is this recipe spicy?

This version is moderately spiced thanks to the cayenne pepper and paprika, but you can easily tone down the heat by reducing the cayenne. Feel free to adjust the spice level to suit your crowd.

What can I substitute for fish sauce?

Fish sauce gives Burmese Chicken Curry its signature savory depth, but if you need a substitute, try soy sauce plus a splash of lime juice, or even a little miso paste for umami. It won’t be quite the same, but it will still be delicious.

Can I add vegetables to this curry?

Definitely! Potatoes, carrots, or bell peppers can be added along with the tomatoes for more texture and nutrition. Just be sure to cut them small enough so they cook through by the time the chicken is tender.

Final Thoughts

I can’t wait for you to try this beautiful Burmese Chicken Curry recipe. The combination of spice, savory depth, and a slight kiss of sweetness makes it truly irresistible. Whether you’re cooking for family, friends, or just yourself, this dish is comfort in a bowl—so grab your ingredients and savor every bite!

Burmese Chicken Curry Recipe