Burmese Chicken Curry Recipes

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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

BURMESE CHICKEN CURRY



Burmese Chicken Curry image

This recipe is from Sunset Magazine's Food Processor Cook Book, now out of print. These days I generally reduce the salt and the soy sauce a bit, but have included amounts as per the original recipe. What I like in particular about this recipe is that, except for the fresh chicken, I generally have all of these ingredients in the pantry. I serve this over rice or rice noodles.

Provided by duonyte

Categories     Curries

Time 1h30m

Yield 4-5 serving(s)

Number Of Ingredients 12

5 medium onions, peeled
5 small dried hot chili peppers, seeded
1 tablespoon coarsley chopped fresh ginger
10 garlic cloves
1 1/2 teaspoons salt
1/2 teaspoon turmeric
3 lbs whole chickens, cut into serving pieces
1/4 cup vegetable oil
1 lb canned tomato
1/3 cup water
1 tablespoon soy sauce
1 teaspoon lemon zest

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.

BURMESE CHICKEN CURRY



Burmese Chicken Curry image

This recipe is from Cooking Light and is one of my favorite chicken dishes. Yellow lentils (dal) are available where ever Indian foods are sold. Yellow split peas can be substituted. My experience has been that either one takes longer than 25minutes to reach tenderness, so I cook them ahead of time in a crock pot. Red lentils cook much quicker and can also be substituted. Serve over rice or Chinese egg noodles.

Provided by crrllssn

Categories     Whole Chicken

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 cups dried yellow lentils
2 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons ground turmeric
3/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 1/2 lbs boneless chicken thighs, cut into bite-sized pieces
1 tablespoon canola oil
1 cup onion, chopped
2 3/4 cups chicken broth
3 bay leaves

Steps:

  • Place lentils in large saucepan; cover with water to 2 inches above lentils. Bring to a boil over medium-high heat; cover, reduce heat, simmer 25 minutes or until tender. Drain and set aside.
  • Combine cumin and next 5 ingredients(through cloves) in a large zip-top plastic bag. Add chicken; seal and shake to coat.
  • Heat oil in large dutch oven over medium-high heat. Add onion; saute 3 minutes. Add chicken and spice mixture; saute 4 minutes. Stir in broth, scraping pan to loosen browned bits. Add lentils and bay leaves; cover and simmer 30 minutes. Uncover and simmer 10 minutes.

BURMESE DRY CHICKEN CURRY



Burmese Dry Chicken Curry image

Different from other postings & make good use of household staples & garden bounty. Received in email from gourmet-recipes-from-around-the-world. Thanks, Renuka!

Provided by Busters friend

Categories     Whole Chicken

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 onions, rough chopped
5 garlic cloves, rough chopped
1 1/2 inches ginger, fresh root, peeled and chopped
2 sticks lemongrass, roughly chopped
2 chilies, seeded and chopped (habaneros & Thai chilies fine)
1 tablespoon fish sauce (nam pla)
1 teaspoon turmeric, ground
4 tablespoons vegetable oil
3 lbs chicken, cut into pieces
4 green cardamom pods (two black fine)
2 tablespoons coriander, rough chopped
salt, to taste
black pepper, fresh ground, to taste

Steps:

  • Chicken pieces: cut off both legs and thighs together taking as much meat as possible from the carcass at the top of the thigh, separate legs and thighs. Cut down along breast as far as wing at side of breast bone to expose ribs, cut through ribs at top along length of breast bone, cut through ribs at bottom of breast as far as wing, cut wing at joint with body and remove breast and wing as one piece, cut into two approximately one third along breast from wing.
  • Grind the first 7 ingredients (i.e. up to and including the turmeric) together into a smooth paste (food processor/pestle and mortar etc). Heat oil in wide frying pan or wok and add paste, stir-fry until moisture has evaporated and paste has started to brown.
  • Add chicken pieces and stir well, scrape bottom of pan to prevent sticking. Cover tightly and simmer for 35-45 minutes - there should be enough liquid given off from the chicken during cooking but check now and then and stir. If chicken does get too dry and starts sticking/burning (and it's never happened to me) add a tablespoon or so of water and stir in, scraping residue off bottom of pan.
  • Shortly before chicken is ready slit open cardamom pods and extract seeds, crush seeds in pestle and mortar and add to chicken with coriander leaf, stir and simmer for a further minute or so, taste and adjust seasoning.
  • Serve with plain rice or coconut rice.

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

PANTHE KAUKSWE - BURMESE CHICKEN CURRY



Panthe Kaukswe - Burmese Chicken Curry image

Chicken curry with noodles, a popular Burmese dish favored by 'westerners'. Please try this recipe as 'is', then make comments. This dish does need a little bit of chilli powder, if you don't like to much chilli cut it down;but not out please! It is our family favorite!!!

Provided by Scott from Brisbane

Categories     Chicken

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 13

1 1/2 kg chicken or 1 1/2 kg chicken pieces
5 garlic cloves
3 medium onions
1 tablespoon fresh ginger
1 teaspoon dried shrimp paste (blachan,ngapi or other names for it)
2 tablespoons peanut oil
1 tablespoon sesame oil
1 -2 teaspoon chili powder
2 teaspoons salt
2 cups of thin coconut milk
2 cups of thick coconut milk
2 tablespoons chickpea flour (besan)
500 g egg noodles, to serve

Steps:

  • Cut chicken into serving pieces.
  • Put Garlic,onion,ginger,ngapi, in blender and blend to a smooth paste; adding some of the peanut oil if paste becomes to dry.
  • Heat remanding oils in a wok (or pan) and fry mixture off for 5 minutes.
  • Add chicken and fry for a further few minutes.
  • Add chilli powder,salt and thin coconut milk and simmer gently until chicken is tender. (45 minutes - 1 hr approx). If it becomes to dry add some hot water - a little at a time.
  • Take off heat and add thick coconut milk and bring the pot SLOWLY to a boil. Stir constantly to prevent curdling.
  • Mix Chick pea with a little cold water to a smooth paste and add to the curry, and cook for a further 5 minutes.
  • Cook the noodles in a pot of salted boiling water until tender around 6-8 minutes.
  • Drain the noodles and place in bowls, serve the curry on top with fried garlic and peanuts as accompaniments.

Nutrition Facts : Calories 1122.2, Fat 68.6, SaturatedFat 39.7, Cholesterol 184.1, Sodium 1005.6, Carbohydrate 83.8, Fiber 8.3, Sugar 16.3, Protein 46.6

BURMESE CHICKEN CURRY (GAENG GAI BAMA)



Burmese Chicken Curry (Gaeng Gai Bama) image

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

¼ cup vegetable oil
8 shallots, thinly sliced
1 pound skinless, boneless chicken meat, cut into large pieces
2 tablespoons red curry paste
1 tablespoon curry powder
½ cup coconut milk
¼ cup pureed tomato
2 tablespoons fish sauce
1 tablespoon palm sugar
2 medium tomatoes, cut into wedges
1 bunch cilantro, chopped

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

BURMESE CHICKEN CURRY



Burmese Chicken Curry image

This authentic Burmese curry actually do not use curry powder but do use good tumeric powder which can be substituted with curry powder if not available. Onion, garlic and ginger are the trinity of Burmese cooking. Simple and delish.

Provided by Authentic Burmese

Categories     Curries

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

1 medium chicken
1 teaspoon fish sauce
1 large onion
3 garlic cloves
1 inch gingerroot
1/3 cup vegetable oil
1 teaspoon turmeric powder or 1 teaspoon curry powder
2 teaspoons paprika
2 teaspoons hot chili powder
1 teaspoon salt

Steps:

  • Clean and cut chicken into pieces and marinade in fish sauce and tumeric powder.
  • Process onion, garlic and ginger in food processor.
  • Fry the onion-garlic-ginger mixture in oil until fragrant in skillet or wok.
  • Add the chicken pieces stir to coat.
  • Make a paste of parika, chili powder and salt with a little water and add to the chicken.
  • Cover and cook over medium-high heat for 15 minute.
  • Turn chicken pieces and cook for another 15 min or most of the liquid is gone.
  • Cover and rest for 15 min before serving over freshly cooked jasmine rice.

Nutrition Facts : Calories 455.2, Fat 35.5, SaturatedFat 8.2, Cholesterol 115, Sodium 590, Carbohydrate 4, Fiber 1.1, Sugar 1.3, Protein 29.2

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