Best Als 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 (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

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Burmese cuisine is a unique combination of Chinese, Indian, and Southeast Asian influences, resulting in flavorful dishes that are both spicy and savory. One of the most popular dishes in the Burmese cuisine is the Chicken Curry. Burmese Chicken Curry is a delicious dish that is made with succulent chicken pieces that are cooked with a spicy curry sauce. Unlike other types of Indian or Southeast Asian curries, Burmese Chicken Curry has a distinct flavor that comes from its unique combination of ingredients.

Ingredients

The Burmese Chicken Curry is made using a combination of spices, herbs, and other ingredients. Some of the key ingredients that are used in making this dish include:
  • Chicken: The main ingredient in Burmese Chicken Curry is chicken, which is cut into small pieces and cooked until tender.
  • Onions and Garlic: These are sautéed in oil until they become golden brown, adding a deep flavor and aroma to the dish.
  • Ginger: This adds a subtle zing to the dish, which is characteristic of Burmese cuisine.
  • Turmeric: This spice is added to give the curry its bright yellow color.
  • Curry Powder: A blend of ground spices, like coriander, cumin, turmeric, mustard, and black pepper that give the curry its unique flavor.
  • Chili Powder: This adds heat to the curry and makes it spicy.
  • Tamarind: A souring agent that's used in many Southeast Asian dishes to bring balance to the flavors.
  • Coconut Milk: This gives the curry its creamy texture and a hint of sweetness.
  • Lemongrass: This adds a citrusy flavor and aroma to the dish.
  • Kaffir Lime Leaves: This herb has a unique flavor that's common in Southeast Asian cooking, and it adds a fresh, zesty taste to the curry.

Preparation

Making Burmese Chicken Curry is a fairly simple process that involves a few steps. First, the chicken is cut into small pieces and marinated in a mixture of turmeric powder, salt, and pepper. The marinated chicken is then fried in oil until it becomes golden brown. Next, onions, garlic, and ginger are sautéed in the same pan until they become fragrant. The curry powder, chili powder, tamarind, lemongrass, and kaffir lime leaves are added to the pan and mixed well. Finally, the cooked chicken is added to the curry mixture, along with coconut milk, and simmered until the chicken is fully cooked and the sauce has thickened.

Variations

While Burmese Chicken Curry is typically made with chicken, there are numerous variations of this dish that use different meats, such as pork, beef, or fish. Some recipes even call for using a combination of meats. Another variation involves adding vegetables to the curry, such as potatoes, carrots, or chickpeas, to make the dish more wholesome. Some recipes also call for using different types of curry powders, such as Madras curry powder or Malaysian curry powder, to give the dish a distinct flavor.

Serving

Burmese Chicken Curry is typically served with steamed rice, noodles, or bread, such as naan or roti. Some recipes also suggest serving it with a side of pickled vegetables, like cornichons or pickled cabbage, to add a tangy crunch to the dish. The curry can also be garnished with fresh herbs, like cilantro or Thai basil, to add a burst of color and freshness.

Conclusion

Burmese Chicken Curry is a unique and flavorful dish that's popular in Southeast Asia and beyond. Made with a blend of spices, herbs, and other ingredients, Burmese Chicken Curry is a delicious and nutritious meal that's easy to make and perfect for any occasion. Whether you're a fan of spicy food, or just looking to try something new and delicious, Burmese Chicken Curry is a must-try dish that's sure to impress.

Valuable Tips When Making Burmese Chicken Curry Recipes

Chicken curry is a staple dish in Burmese cuisine. The combination of fragrant spices and tender chicken cooked in a thick and creamy sauce is a delectable treat. Here are some valuable tips to help you perfect your Burmese chicken curry recipe:
1. Marinate the Chicken
Marinating the chicken before cooking can help tenderize it and infuse it with flavor. A simple marinade of yogurt, ginger, garlic, and spices like cumin and coriander can work wonders. You can also add lemon juice or vinegar to help break down the meat fibers.
2. Use the Right Spices
The key to a flavorful Burmese chicken curry is in the blend of aromatic spices. Common spices used in Burmese cooking include turmeric, cumin, coriander, cardamom, cinnamon, and cloves. It’s best to grind your own spices for optimal freshness and flavor.
3. Fry the Spices
To bring out the full flavor of the spices, fry them in oil or ghee before adding the chicken. This process, known as blooming or tempering, helps release the essential oils and enhances the fragrance of the dish.
4. Use Fresh Ingredients
Using fresh ingredients can make a big difference in the taste and quality of your Burmese chicken curry. Use freshly ground spices, fresh herbs like cilantro, and fresh ginger and garlic. Choosing high-quality chicken is also important for a succulent and juicy dish.
5. Simmer Low and Slow
Simmering the chicken slowly over low heat allows the flavors to meld together and the sauce to thicken. Be patient and let the curry simmer for at least 30 minutes or until the chicken is cooked through and the sauce has thickened to your liking.
6. Use Coconut Milk
Coconut milk is a common ingredient in Burmese cuisine and adds a creamy texture and subtle sweetness to the curry. Use full-fat coconut milk for a richer flavor and creamier texture. You can also use coconut cream for a thicker and more indulgent sauce.
7. Taste and Adjust Seasoning
Tasting your curry as it cooks is an important step in ensuring a well-balanced dish. Adjust the seasoning as needed by adding more salt, spices, or a splash of lime juice. Don’t be afraid to experiment with different flavor combinations to create your perfect Burmese chicken curry.
8. Serve with Accompaniments
Burmese chicken curry is traditionally served with fragrant rice, but you can also pair it with naan bread or roti. Add a side of pickled vegetables, such as cucumber or carrot, or fresh cilantro and lime wedges for a burst of freshness.
Conclusion
Follow these valuable tips to make the perfect Burmese chicken curry. Optimize the flavor by marinating the chicken with spices, using fresh ingredients, and frying the spices. Simmer the curry over low heat and adjust the seasoning as needed. Serve with fragrant rice or naan bread and enjoy your delicious, creamy, and aromatic Burmese chicken curry.

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