BURMESE CHICKEN CURRY
A mildly spiced curry from Burma with a beautiful fish-infused sauce! Try it!!! Garam Masala can be found in most supermarkets in the spice section or from asian supermarkets. You can also make your own pretty easily. This meal is excellent served with rice and indian breads such as chapati, roti or naan.
Provided by Lee Jackson
Categories World Cuisine Recipes Asian
Time 1h5m
Yield 8
Number Of Ingredients 15
Steps:
- Rub chicken thighs with curry powder, garam masala, salt. Cover and set aside. Place onion, garlic, ginger, cayenne pepper, and paprika in a blender with 2 tablespoons of water and blend into a smooth paste.
- Heat the oil in a large, lidded skillet over medium heat. Cook and stir onion mixture until darkened, about 7 minutes. Stir in chicken thighs and cook for 3 to 4 minutes, then add tomatoes, lemon grass, and fish sauce. Cook for 2 minutes. Stir in 1 cup of water and bring the curry to a boil. Cover and reduce heat to low and cook until the chicken begins to fall apart, stirring occasionally, 25 to 35 minutes. Remove lid and increase heat. Cook until the sauce is reduced, about 5 minutes. Skim off excess oil from the top and discard.
Nutrition Facts : Calories 215.2 calories, Carbohydrate 5 g, Cholesterol 77 mg, Fat 11.5 g, Fiber 1.3 g, Protein 22.3 g, SaturatedFat 2.7 g, Sodium 495.4 mg, Sugar 2.1 g
BURMESE CHICKEN CURRY
This recipe is from Cooking Light and is one of my favorite chicken dishes. Yellow lentils (dal) are available where ever Indian foods are sold. Yellow split peas can be substituted. My experience has been that either one takes longer than 25minutes to reach tenderness, so I cook them ahead of time in a crock pot. Red lentils cook much quicker and can also be substituted. Serve over rice or Chinese egg noodles.
Provided by crrllssn
Categories Whole Chicken
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place lentils in large saucepan; cover with water to 2 inches above lentils. Bring to a boil over medium-high heat; cover, reduce heat, simmer 25 minutes or until tender. Drain and set aside.
- Combine cumin and next 5 ingredients(through cloves) in a large zip-top plastic bag. Add chicken; seal and shake to coat.
- Heat oil in large dutch oven over medium-high heat. Add onion; saute 3 minutes. Add chicken and spice mixture; saute 4 minutes. Stir in broth, scraping pan to loosen browned bits. Add lentils and bay leaves; cover and simmer 30 minutes. Uncover and simmer 10 minutes.
BURMESE CHICKEN CURRY
This recipe is from Sunset Magazine's Food Processor Cook Book, now out of print. These days I generally reduce the salt and the soy sauce a bit, but have included amounts as per the original recipe. What I like in particular about this recipe is that, except for the fresh chicken, I generally have all of these ingredients in the pantry. I serve this over rice or rice noodles.
Provided by duonyte
Categories Curries
Time 1h30m
Yield 4-5 serving(s)
Number Of Ingredients 12
Steps:
- Slice three of the onions and set aside.
- Cut the remaining two onions into chunks, and process with the chile peppers, ginger and garlic, until pureed.
- Mix together the salt and turmeric and rub the chicken with the mixture.
- Heat the oil in a skillet over medium-high heat, add the chicken and cook until it is browned, turning over once, about 10 minutes. Remove the chicken.
- Add the sliced onions and the pureed onion mixture to the pan and cook, stirring occasionally, until the sliced onion is very limp.
- Process the tomatoes with their liquid until smooth; add to the skillet along with the water, soy sauce and zest.
- Return the chicken except for the breasts to the pan, cover, and simmer for 25 minutes.
- Add the breast pieces and continue to simmer, covered, for about 20 more minutes, or until the meat is no longer pink.
- Remove the chicken from the skillet to a serving dish and cover to keep warm.
- Boil the sauce, uncovered, stirring constantly, until it is reduced to about 3 cups. Skim off and discard the fat. Spoon the sauce over the chicken.
BURMESE CHICKEN CURRY
This authentic Burmese curry actually do not use curry powder but do use good tumeric powder which can be substituted with curry powder if not available. Onion, garlic and ginger are the trinity of Burmese cooking. Simple and delish.
Provided by Authentic Burmese
Categories Curries
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Clean and cut chicken into pieces and marinade in fish sauce and tumeric powder.
- Process onion, garlic and ginger in food processor.
- Fry the onion-garlic-ginger mixture in oil until fragrant in skillet or wok.
- Add the chicken pieces stir to coat.
- Make a paste of parika, chili powder and salt with a little water and add to the chicken.
- Cover and cook over medium-high heat for 15 minute.
- Turn chicken pieces and cook for another 15 min or most of the liquid is gone.
- Cover and rest for 15 min before serving over freshly cooked jasmine rice.
Nutrition Facts : Calories 455.2, Fat 35.5, SaturatedFat 8.2, Cholesterol 115, Sodium 590, Carbohydrate 4, Fiber 1.1, Sugar 1.3, Protein 29.2
BURMESE CURRY AND RICE
This sounds simple but is elegant and fun. If you like curry, you will like this. The recipe came from a missionary's daughter who grew up in Burma. When she grew up and came home to the United States she fashioned the ingredients to fit what was available to her. In Burma the people would eat mostly rice and if they had anything to go with the rice they were fortunate. She said that this is like a banquet meal for them. You will have most everything on hand for this meal. It is delicious. The flavors blend wonderfully well. Have some people in for dinner they will have fun preparing their plate.
Provided by Mimi in Maine
Categories Curries
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Dice the onions and fry gently in butter for a couple of minutes.
- Add the curry power and simmer till onions are almost done.
- Add 1 pound hamburg and cook till done.
- Add the can of mixed veggies and the tomatoes and simmer for 1/2 hour over low heat (if you need to, add a little water).
- Salt to taste.
- NOTE: If more curry is needed, mix it with a little water before adding to mixture.
- Cook the rice.
- Make a small salad using the lettuce, tomato, and cucumber-- (the amounts are general--use what you need for the amount of people you have eating).
- Put everything in separate bowls and line them up on a buffet.
- When ready to eat, build on your plate as follows--cooked rice, curry mixture, salad, crushed potato chips, peanuts, shredded coconut, lay 1/2 banana sliced lengthwise on the plate on either side of the mound, and squeeze lemon juice over all.
- Enjoy!
Nutrition Facts : Calories 785.7, Fat 36.9, SaturatedFat 13.4, Cholesterol 91.4, Sodium 776.4, Carbohydrate 78.3, Fiber 11.2, Sugar 18, Protein 39.1
PANTHE KAUKSWE - BURMESE CHICKEN CURRY
Chicken curry with noodles, a popular Burmese dish favored by 'westerners'. Please try this recipe as 'is', then make comments. This dish does need a little bit of chilli powder, if you don't like to much chilli cut it down;but not out please! It is our family favorite!!!
Provided by Scott from Brisbane
Categories Chicken
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cut chicken into serving pieces.
- Put Garlic,onion,ginger,ngapi, in blender and blend to a smooth paste; adding some of the peanut oil if paste becomes to dry.
- Heat remanding oils in a wok (or pan) and fry mixture off for 5 minutes.
- Add chicken and fry for a further few minutes.
- Add chilli powder,salt and thin coconut milk and simmer gently until chicken is tender. (45 minutes - 1 hr approx). If it becomes to dry add some hot water - a little at a time.
- Take off heat and add thick coconut milk and bring the pot SLOWLY to a boil. Stir constantly to prevent curdling.
- Mix Chick pea with a little cold water to a smooth paste and add to the curry, and cook for a further 5 minutes.
- Cook the noodles in a pot of salted boiling water until tender around 6-8 minutes.
- Drain the noodles and place in bowls, serve the curry on top with fried garlic and peanuts as accompaniments.
Nutrition Facts : Calories 1122.2, Fat 68.6, SaturatedFat 39.7, Cholesterol 184.1, Sodium 1005.6, Carbohydrate 83.8, Fiber 8.3, Sugar 16.3, Protein 46.6
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