Burmese Chicken Curry from cookeatblog.com

Yields4 Servings
Prep Time15 minsCook Time50 mins

I am compelled to announce that this Burmese Chicken Curry is one of my absolute favourite South East Asian curries to make at home. Why? Where do I begin!? It's fragrance is so inviting, spicy but lemony and fresh - It has some of the qualities of a Thai Curry but very much its own personality. Its aroma fills the entire house - and Brendan, my other half always knows the distinct smell of a Burmese Curry and knows exactly what's for dinner.

This curry is simple to prepare - the only tech you need is a stick blender - then you'll be good to go. The taste (if you follow the recipe) is mild, and draws its main personality from the ginger and lemongrass so it will appeal to those who aren't spice die-hards. On the rare occasion that there are any leftovers, this curry freezes brilliantly and only improves with age. The Burmese Chicken Curry is definitely in my top five - it's the ultimate curry!

Ingredients

1 kg free-range, organic (skinless & boneless) chicken thighs (cut into chunks)
2 tsp madras curry powder
½ 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 stick lemongrass (cut to about 15cm and lightly pounded to release aroma)

Directions

1

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.

2

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.

3

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
4

I like to serve mine with broken rice as I love how it soaks up the sauce. For those who don't already know broken rice just Jasmine rice - broken in half! You can also use regular jasmine rice obviously.

Ingredients

 1 kg free-range, organic (skinless & boneless) chicken thighs (cut into chunks)
 2 tsp madras curry powder
 ½ 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 stick lemongrass (cut to about 15cm and lightly pounded to release aroma)

Directions

1

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.

2

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.

3

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
4

I like to serve mine with broken rice as I love how it soaks up the sauce. For those who don't already know broken rice just Jasmine rice - broken in half! You can also use regular jasmine rice obviously.

Burmese Chicken Curry