Burmese Chicken Curry

I’ve reposted my absolute favourite curry and one of the most popular on the site. This Burmese style curry is absolutely delicious. It’s so fragrant and inviting that I can barely hold myself back from eating half the pan while i’m waiting for it to cook. On the rare occasion of there being any leftovers, It freezes brilliantly and absolutely improves with age. It’s the ultimate curry – I urge you to try this – you’ll never want another curry ever again.

INGREDIENTS:
1kg chicken thighs (quartered)
2 teaspoons curry powder
½ teaspoon salt
½ teaspoon ground turmeric
4 tablespoons peanut oil (or vegetable)
1 teaspoon chilli powder
2 teaspoons sweet paprika
2 onions (roughly chopped)
4 garlic cloves (roughly chopped)
1 heaped teaspoon grated ginger
2 tomatoes (chopped)
1-2 tablespoon fish sauce
1 stick of lemongrass (cut to about 15cm and the bulb end lightly pounded to release aroma)

DIRECTIONS:
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 400ml 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 45 minutes until the chicken is very tender. Remove the lid and simmer for a further 15 minutes to reduce the sauce. Fish out the lemongrass – check for seasoning and serve!

SERVING:
Serve alongside some basmati rice or spoon the curry over some cooked vermicelli noodles.

  • Vanessa

    ..forgot to mention…I am looking forward to trying your other recipes on this site! Thx

  • Vanessa

    Sounds delicious and I shall try it. However, the spices used in an authentic Burmese chicken curry are turmeric, chilli and sometimes paprika,… such simple ingredients but a wonderful and unique flavour. I love Indian curries but my vote is for Burmese all the time, I guess being Burmese makes me biased!
    Thanks for taking the time and effort to post this recipe.

    • He Vanessa, thanks for the post. I know it’s not a traditional recipe – but it’s REALLY tasty!! It’s a Madhur Jaffrey recipe and I must say, still one of my favourites ever!

  • mark

    Smells like Madhur Jaffrey up in here? If so, then I can attest to the tastiness of this curry.

  • Ravi Benjamin

    Thank you for the great recipe will try tomorrow night and let you know.

    • Lee

      Please do! Thanks for the comment.

  • Burmese cat

    Burmese chicken curry we used curry powder and lemongrass both smell great can smell from 10 house away 🙂

  • Lincoln

    I am a big curry fan and I can quite comfortably say that this is my favourite. My mum first sent me the recipe after she found it in the paper and we’ve both been making it ever since.

    I’ve tried using various curry powders but for me Bolsts curry powder was by far the best.

    Thanks for such a great recipe

    • leej

      It truly is my favourite curry too – as delicious as many of the curries are that I make regularly, this one is in a league of its own. Whenever anyone comments on it on the site, I make it that evening. I haven’t had it for a couple of months, so I guess I know what I’m having tonight!!

      Thanks! 🙂

  • Jay

    2 questions – what type of curry powder do you recommend and can I substitute lemon balm herb for the lemongrass?

  • Emma

    Sounds brilliant – is it quite hot?

    • leej

      Not too hot. I always up the spice from this recipe to suit my taste. But as it stands it’s a medium spice curry.

  • Chris G

    Hi, Can you please tell me which brand of curry powder you use, or whether you make your own curry powder – if you do, can you please post the ingredients. It looks delicious, and I can’t wait to try it. Thanks.

    • admin

      For this curry I just use shop bought (any variety will do).
      For all other curries I would make my own powders or pastes but this one works phenomenally with an off-the-shelf variety. It’s maybe not the most authentic of curries, but who cares when It’s so delicious!?

  • Of course it is totally delicious and I’m glad it’s your favourite curry ever. It will taste much better if you add a little bit of ngapi (fish or shrimp paste) without the garam masala and curry powder and reduce the salt and fish sauce. Better still if the ingredients such as onion, garlic, ginger, and chillie are pounded in a mortar and pestle rather than using a blender or food processor. Goes very well with jasmine rice. Bon appetit!!!
    +1

  • ding

    i think i’m going to make this tonight.. was absolutely delish when you made it the other day, have been thinking about it constantly since then!

  • admin

    Thanks, I’ll give it a go.

    🙂

  • virgo1314

    Of course it is totally delicious and I’m glad it’s your favourite curry ever. It will taste much better if you add a little bit of ngapi (fish or shrimp paste) without the garam masala and curry powder and reduce the salt and fish sauce. Better still if the ingredients such as onion, garlic, ginger, and chillie are pounded in a mortar and pestle rather than using a blender or food processor. Goes very well with jasmine rice. Bon appetit!!!

  • admin

    I guess this is an appropriation of an original recipe. I must say though, whether it’s 100% authentic or even 10% authentic doesn’t really change the fact that it’s totally delicious and my favourtite curry ever.

  • virgo1314

    The recipe sounded Burmese but not exactly Burmese. The REAL Burmese Chicken Curry DOES NOT use Masala (Garam or otherwise) and Curry powder (They are an Indian influence on Burmese cuisine). Paprika, cayenne pepper, or chille anything will do but normally use only one. Variation of the curry depends on using lemongrass or not.

  • cho

    I love a good Burmese curry. Thanks for sharing the recipe. Can’t wait to try it.

  • whatyouhavingforyourtea

    Funny you should leave a comment tonight… I just ate half a pan myself! Thanks!

  • Hey there wyhfyt!

    We made this a few nights ago and loved it, thanks for the recipe!
    http://www.weheartfood.com/2008/04/burmese-chicken-curry.html

  • Rowena

    I’d heard about the legendary Burmese Chicken Curry and it more than lived up to my expectations.
    I’m off to get some fresh lemongrass now, so I can make it for my dinner party tomorrow night.
    I’m not normally one to plonk curry in front of dinner guests – but I expect this one will be a big hit.

  • Pingback: Malaysian Chicken Curry «()

  • Gillian

    I love this more than my husband.

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