Burmese Dry Chicken Curry Recipe

Name: Burmese Dry Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 onions, rough chopped; 5 garlic cloves, rough chopped; 1 1/2 inches ginger, fresh root, peeled and chopped; 2 sticks lemongrass, roughly chopped; 2 chilies, seeded and chopped (habaneros & Thai chilies fine); 1 tablespoon fish sauce (nam pla); 1 teaspoon turmeric, ground; 4 tablespoons vegetable oil; 3 lbs chicken, cut into pieces; 4 green cardamom pods (two black fine); 2 tablespoons coriander, rough chopped; salt, to taste; black pepper, fresh ground, to taste

Servings: persons

2 onions, rough chopped
5 garlic cloves, rough chopped
1 1/2 inches ginger, fresh root, peeled and chopped
2 sticks lemongrass, roughly chopped
2 chilies, seeded and chopped (habaneros & Thai chilies fine)
1 tablespoon fish sauce (nam pla)
1 teaspoon turmeric, ground
4 tablespoons vegetable oil
3 lbs chicken, cut into pieces
4 green cardamom pods (two black fine)
2 tablespoons coriander, rough chopped
salt, to taste
black pepper, fresh ground, to taste

1
Chicken pieces: cut off both legs and thighs together taking as much meat as possible from the carcass at the top of the thigh, separate legs and thighs. Cut down along breast as far as wing at side of breast bone to expose ribs, cut through ribs at top along length of breast bone, cut through ribs at bottom of breast as far as wing, cut wing at joint with body and remove breast and wing as one piece, cut into two approximately one third along breast from wing.
2
Grind the first 7 ingredients (i.e. up to and including the turmeric) together into a smooth paste (food processor/pestle and mortar etc). Heat oil in wide frying pan or wok and add paste, stir-fry until moisture has evaporated and paste has started to brown.
3
Add chicken pieces and stir well, scrape bottom of pan to prevent sticking. Cover tightly and simmer for 35-45 minutes - there should be enough liquid given off from the chicken during cooking but check now and then and stir. If chicken does get too dry and starts sticking/burning (and it's never happened to me) add a tablespoon or so of water and stir in, scraping residue off bottom of pan.
4
Shortly before chicken is ready slit open cardamom pods and extract seeds, crush seeds in pestle and mortar and add to chicken with coriander leaf, stir and simmer for a further minute or so, taste and adjust seasoning.
5
Serve with plain rice or coconut rice.

950

kcal

Calories

Fat

Carbs

115

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 onions, rough chopped, 5 garlic cloves, rough chopped, 1 1/2 inches ginger, fresh root, peeled and chopped, 2 sticks lemongrass, roughly chopped, and more.

Yes, Burmese Dry 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.

That's it — enjoy your meal!

Burmese Dry Chicken Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions