Cooked - Burmese Chicken Curry

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Burmese Chicken Curry

4.0

8 free-range, organic (skinless & boneless) chicken thighs ((cut into chunks))

2 tsp madras curry powder

1 tsp salt

½ tsp ground turmeric

4 tbsp peanut oil

1 tsp chilli powder

2 tsp paprika

2 onions ((roughly chopped))

4 garlic cloves ((roughly chopped))

1 tsp fresh ginger ((grated))

2 tomatoes ((chopped))

2 tbsp fish sauce

1-2 stick lemongrass ((cut to about 15cm and lightly pounded to release aroma))

1 bunch cilantro ((optional))

1 red chilli ((cut into thin pieces) (optional))

1 inch fresh ginger ((peeled and cut into very thin batons) (optional))

Sprinkle curry powder, salt and turmeric over the chicken and set aside. In a blender or food processor mix onions, garlic, paprika, chilli powder and ginger into a thick paste.
Heat the oil in a deep pan and fry the paste over a medium heat for about 10 minutes. Add the chicken and turn up the heat stirring for another few minutes. Add the tomatoes and stir for a further 5 minutes. Add 1 ½ cups of warm water (enough to cover the chicken), the lemongrass and fish sauce. Stir well and bring to a simmer.
Turn down the heat to low, partially cover the pan and very gently simmer for at least 30 minutes until the chicken is tender.
Remove the lid and simmer for a further 10-15 minutes to reduce the sauce. Fish out the lemongrass - check for seasoning and serve!
Garnish the curry with the cilantro, chilli and ginger and serve hot with lots of fluffy Jasmine rice.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍛Curry

CuisineBurmese

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyMedium ⏰ 45m

Created 9 weeks ago

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