Burmese Chicken Curry

This Burmese chicken curry is a delicious combination of Indian and Thai flavours. If you like trying new curry recipes then why not try this spicy Burmese recipe? It's an easy healthy curry and the leftovers are great the next day too!

Course Main Course

Cuisine Burmese

Prep Time 20

Cook Time 30

Marinating time 1

Total Time 50

Servings

Calories 400kcal

Author Adapted from a Madhur Jaffrey recipe

Ingredients

580 g chicken diced
4 tomatoes chopped
4 teaspoon lemongrass paste
1 ½ tablespoon fish sauce

Ingredients for the Marinade

1 tablespoon oil
1 teaspoon garam masala
1 teaspoon hot curry powder
½ teaspoon fenugreek
½ teaspoon ground coriander
½ teaspoon cumin
½ teaspoon turmeric

Ingredients for the curry paste

1 onion (large)
2 tablespoon chopped ginger
6 cloves garlic
½ teaspoon cayenne pepper
2 teaspoon paprika

Metric - US Customary

Instructions

Mix all the spices together for the marinade. Then rub into the chicken pieces well. Leave to marinate for an hour.
Put all the paste ingredients into a blender and blitz. Add a couple of tablespoons of water if it's too dry.
Heat a little oil in a saucepan. Add the paste and fry for about 6-7 minutes. Then add the chicken and cook for another couple of minutes, stirring so it gets sealed on all sides.
Add the tomatoes, lemongrass paste and fish sauce. Stir then add about 200 ml of water. Leave to simmer for about 25 minutes. Stir every so often. It shouldn't get dry but if it does add a little more water.
Serve with rice.

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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