Burmese Chicken Curry Recipe

Name: Burmese Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium chicken; 1 teaspoon fish sauce; 1 large onion; 3 garlic cloves; 1 inch gingerroot; 1/3 cup vegetable oil; 1 teaspoon turmeric powder or 1 teaspoon curry powder; 2 teaspoons paprika; 2 teaspoons hot chili powder; 1 teaspoon salt

Servings: persons

1 medium chicken
1 teaspoon fish sauce
1 large onion
3 garlic cloves
1 inch gingerroot
1/3 cup vegetable oil
1 teaspoon turmeric powder or 1 teaspoon curry powder
2 teaspoons paprika
2 teaspoons hot chili powder
1 teaspoon salt

1
Clean and cut chicken into pieces and marinade in fish sauce and tumeric powder.
2
Process onion, garlic and ginger in food processor.
3
Fry the onion-garlic-ginger mixture in oil until fragrant in skillet or wok.
4
Add the chicken pieces stir to coat.
5
Make a paste of parika, chili powder and salt with a little water and add to the chicken.
6
Cover and cook over medium-high heat for 15 minute.
7
Turn chicken pieces and cook for another 15 min or most of the liquid is gone.
8
Cover and rest for 15 min before serving over freshly cooked jasmine rice.

363

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 medium chicken, 1 teaspoon fish sauce, 1 large onion, 3 garlic cloves, and more.

Yes, Burmese Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Burmese Chicken Curry

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