CHET GLAY HIN (BURMESE CHICKEN CURRY)
Make and share this Chet Glay Hin (Burmese Chicken Curry) recipe from Food.com.
Provided by evelynathens
Categories Curries
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Place the chicken on a tray.
- Mix all the ground spices and salt together, and rub it into the chicken pieces.
- Allow to rest for 30 minutes.
- Meanwhile, puree the onion, garlic, ginger and chili.
- When ready, heat the oil in a heavy pan until medium hot, and fry the chicken in batches until well coloured all over.
- Set aside in a dish.
- Add the pureed ingredients and fry over a high heat, stirring constantly until all the water has evaporated, and you can see the oil separate from the mass; this should take about 5-10 minutes.
- Add the curry leaves and fry for a minute.
- Add the stock, return the chicken and any juices that have come out and bring to the boil.
- Turn the heat way down to a bare simmer, and cover the pan, or else transfer the pan contents to a crockpot.
- Simmer slowly for about 1 hour, or if in a crockpot, for up to 6 hours, but no more.
- 10 mins before serving, add fish sauce and lime juice to taste, about a tblsp of each is good.
- Serve with steamed rice and chupatis.
Nutrition Facts : Calories 785, Fat 57.6, SaturatedFat 13.6, Cholesterol 177.9, Sodium 1011.6, Carbohydrate 16.6, Fiber 1.6, Sugar 6.5, Protein 48.8
BURMESE CHICKEN CURRY (GAENG GAI BAMA)
This is actually a northern Thai dish with a definite Burmese influence. I first ate it in a Burmese restaurant in Melbourne, Australia. I asked for the recipe and of course I didn't get it. I later experimented with some Thai recipes and came up with this final result. We really love this with steamed jasmine rice. It's quite a hot and spicy dish, so if you want it a bit mild, check the curry paste you use first. You can replace coconut milk with evaporated milk, but traditionally, coconut milk is a must.
Provided by Michelle Chen
Categories World Cuisine Recipes Asian
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Heat the vegetable oil in a medium skillet over low heat, and stir fry the shallots until browned and tender. Drain, reserving the oil, and set aside.
- Place the chicken in the skillet with the reserved oil, and stir in the curry paste and curry powder to evenly coat. Pour in enough water to cover, and bring to a boil. Reduce heat, cover skillet, and simmer until the chicken is no longer pink and juices run clear.
- Stir the coconut milk, tomato puree, fish sauce, palm sugar, and 1/2 the tomato wedges into the skillet. Cook and stir over low heat until the mixture is smooth and creamy. Mix in the remaining tomatoes, and continue cooking until tender. Top with cilantro and the fried shallots to serve.
Nutrition Facts : Calories 425.3 calories, Carbohydrate 26.5 g, Cholesterol 79.4 mg, Fat 23.7 g, Fiber 2.8 g, Protein 28.8 g, SaturatedFat 8.4 g, Sodium 806.1 mg, Sugar 9.4 g
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
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
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.
More about "chet glay hin burmese chicken curry recipes"
BURMESE CHICKEN CURRY (PANTHE KAUKSWE) - A HEDGEHOG IN THE …
BURMESE CHICKEN CURRY: SEE-PYAN - SEARCHING FOR SPICE
From searchingforspice.com
BURMESE CHICKEN CURRY RECIPE: MASTERING THE DISH - OUR BIG …
From ourbigescape.com
BEST CHET GLAY HIN BURMESE CHICKEN CURRY RECIPES
From alicerecipes.com
MYANMAR/BURMESE CHICKEN CURRY|KAUKSWE RECIPE|EASY …
From youtube.com
BURMESE CHICKEN CURRY | TRADITIONAL STEW FROM MYANMAR
From tasteatlas.com
BURMESE CHICKEN CURRY - A FAVOURITE RECIPE FROM COOK …
From cookeatworld.com
CHET GLAY HIN – CHICKEN CURRY - AZIZEN ASIAN COOKING AND ASIAN …
From en.azizen.com
CHET GLAY HIN BURMESE CHICKEN CURRY RECIPES
From tfrecipes.com
CHET GLAY HIN (BURMESE CHICKEN CURRY) - LUNCHLEE
From lunchlee.com
CREAMY COCONUT BURMESE CHICKEN CURRY RECIPE
From dobbernationloves.com
BURMESE CHICKEN CURRY RECIPE — GRANTOURISMO TRAVELS
From grantourismotravels.com
BURMESE CHICKEN POTATO CURRY RECIPE | THE RANGOON SISTERS
From thehappyfoodie.co.uk
BURMESE CHICKEN CURRY | KYE THAR HIN - LAVENDER …
From tandysinclair.com
CHUMKIE'S KITCHEN : BURMESE CHICKEN CURRY - CHET THA SIPYAN
From chumkieskitchen.blogspot.com
CHICKEN CURRY (CHET GLAY HIN) RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
AN EASY AND QUICK BURMESE CHICKEN CURRY - COOKING …
From cooking-therapy.com
You'll also love