Gaeng Gai Bama Chicken Curry Burmese Style 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

GAENG GAI BAMA (CHICKEN CURRY BURMESE STYLE)



Gaeng Gai Bama (Chicken Curry Burmese Style) image

Wonderful recipe I was given after attending a dinner party where this soup was served at an appetizer.

Provided by Member 610488

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup vegetable oil
8 shallots, thinly sliced
1 lb boneless skinless chicken breast, cut into large pieces
2 tablespoons red curry paste
1 tablespoon curry powder
1/2 cup coconut milk
1/4 cup pureed tomatoes
2 tablespoons fish sauce
1 tablespoon palm sugar or 1 tablespoon brown 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, 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 446, Fat 23, SaturatedFat 8.2, Cholesterol 72.6, Sodium 864.3, Carbohydrate 33.9, Fiber 1.7, Sugar 24.6, Protein 27

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