Burmese Chicken Curry Recipe
This recipe is for a mildly spiced Burmese chicken curry with a flavorful fish-infused sauce. It pairs perfectly with rice and Indian breads like chapati, roti, or naan.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Total Time: 1 hr 5 mins
- Yield: 8
- Category: Main Course
- Method: Stovetop
- Cuisine: Burmese
- Diet: Halal
Ingredients
Chicken Curry:
- 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
Instructions
- Rub chicken thighs: Rub chicken thighs with curry powder, salt, and garam masala; cover and set aside.
- Make spice paste: Combine onions, 2 tablespoons water, garlic, paprika, ginger, and cayenne pepper in a blender; blend into a smooth paste.
- Cook chicken: Heat oil in a large skillet, add onion-spice paste, cook until darkened. Add chicken thighs, cook, then add tomatoes, fish sauce, lemongrass, water; simmer covered until chicken is tender. Finish by reducing sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 215
- Sugar: 2g
- Sodium: 495mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 77mg
Find it online: https://bitezly.com/burmese-chicken-curry-recipe/