Burmese Chicken Curry Recipe

Name: Burmese Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup vegetable oil; 1 None onion, finely chopped; 3 cloves garlic, finely chopped; 3 None star anise; 1 tsp ground turmeric; 1/2 tsp ground cardamom; 1 small fresh red chili pepper, seeded; 8 None bone-in chicken pieces, skin and excess fat removed; 1 cup coconut milk; 1 lb sweet potatoes, peeled and cut into small chunks; 1 cup frozen peas; 1 tbsp fish sauce; 1 tbsp cilantro leaves; None None Steamed rice, to serve

Servings: persons

1/4 cup vegetable oil
1 None onion, finely chopped
3 cloves garlic, finely chopped
3 None star anise
1 tsp ground turmeric
1/2 tsp ground cardamom
1 small fresh red chili pepper, seeded
8 None bone-in chicken pieces, skin and excess fat removed
1 cup coconut milk
1 lb sweet potatoes, peeled and cut into small chunks
1 cup frozen peas
1 tbsp fish sauce
1 tbsp cilantro leaves
None None Steamed rice, to serve

1
Heat oil in a large saucepan on medium heat. Saute onion 3 mins, until soft. Add garlic, star anise, turmeric, cardamom and chili pepper; cook 1 min, stirring. Add chicken pieces; turn until well coated with spice mixture.
2
Stir in coconut milk; cook, covered, on low heat 20 mins. Add sweet potato; cook 10 mins. Add peas; cook 5 mins, stirring, until chicken is cooked through and sweet potato is tender.
3
Stir in fish sauce; return to a simmer. Remove from heat.
4
Spoon into heated serving bowls and sprinkle with cilantro leaves. Serve with steamed rice.

669

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 14 ingredients. The key ingredients include: 1/4 cup vegetable oil, 1 None onion, finely chopped, 3 cloves garlic, finely chopped, 3 None star anise, 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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