Als Burmese Chicken Curry Recipes

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AL'S BURMESE CHICKEN CURRY



Al's Burmese Chicken Curry image

A chicken curry with the balanced elements of spicy and sour with the traditional flavors of Southeast Asia. Serve with basmati rice. This will taste even better if you leave it for a day or two before eating.

Provided by Alex Illes

Categories     World Cuisine Recipes     Asian

Time 3h

Yield 6

Number Of Ingredients 15

1 teaspoon butter, or as needed
8 shallots, thinly sliced
3 tablespoons red curry paste, or more to taste
2 tablespoons hot curry powder
1 tablespoon ground red chile pepper
2 ½ pounds chicken thighs
1 lemongrass, smashed and cut into 1-inch pieces
10 bird's eye chile peppers, chopped, or to taste
1 tablespoon ground coriander
2 kaffir lime leaves, or to taste
3 tablespoons fish sauce
water to cover
1 (14 ounce) can coconut milk
4 tomatoes, quartered
½ small bunch fresh cilantro, chopped, or to taste

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.

Nutrition Facts : Calories 520.8 calories, Carbohydrate 21.8 g, Cholesterol 108.2 mg, Fat 34.1 g, Fiber 3.8 g, Protein 34.4 g, SaturatedFat 18.1 g, Sodium 814.2 mg, Sugar 6 g

BURMESE CHICKEN CURRY



Burmese Chicken Curry image

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

2 ¼ pounds skinless, boneless chicken thighs, cut into chunks
2 teaspoons curry powder
½ teaspoon garam masala
1 teaspoon salt
2 onions, chopped
1 tablespoon minced garlic
1 teaspoon minced fresh ginger root
½ teaspoon cayenne pepper
2 teaspoons paprika
2 tablespoons water
5 teaspoons corn oil
2 tomatoes, chopped
1 teaspoon minced lemon grass
1 tablespoon fish sauce
1 cup water

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

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