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Burmese Chicken Curry Recipe: Mastering the Dish

Burmese chicken curry recipe

If you’re going to Myanmar and you’re a foodie, you have to try out the delicious Burmese Chicken Curry recipe. This popular meal, also known as Gaeng Gai, displays the unique fusion of regional influences, such as Indian and Thai cuisines, and is enjoyed by people all throughout the nation. This chicken curry is bursting with flavorful spices and juicy chicken. In this article, we will teach you how to make a real Burmese Chicken Curry Recipe by walking you through each step of the procedure from start to finish.

Marinating the chicken is the first step in making the Burmese Chicken Curry Recipe. The meat is tenderized and given an enhanced taste via this procedure. Coat the chicken with a combination of garlic, ginger, turmeric, and paprika. Marinating the chicken for at least 30 minutes and up to two hours will help to infuse it with flavor.

The taste of the spices may be enhanced and released to its full potential if you first toast them. In a dry skillet, toast entire spices like cumin, coriander, and fennel seeds over low heat. To avoid burning and guarantee equal toasting, stir them often. Take the spices off the fire as they begin to release their aroma and become a deeper shade, then crush them to a powder in a spice grinder or mortar and pestle.

Next, make the curry paste that will serve as its foundation. In a food processor or mortar and pestle, combine the toasted spice powder with the minced garlic, ginger, shallots, and red chilies. Run the mixture through a food processor until it forms a paste. This fragrant blend will serve as the basis for the various flavors in your curry.

Now that your curry paste and chicken have been marinating, you may assemble the meal. Over medium heat, add the curry paste to the oil in a big saucepan. To bring out the paste’s full flavor, cook it for a few minutes while stirring regularly. After the curry paste has developed its aroma, add the chicken and toss to coat in the mixture.

The smooth sauce, that distinguishes a well-made Burmese Chicken Curry Recipe, may be achieved by combining coconut milk, water, or chicken broth. Let the flavors to combine and the chicken to gently cook by bringing the mixture to a simmer. It will take 25 to 30 minutes for the chicken to be fully cooked and tender. Taste and season with salt or fish sauce as desired.

Serving Suggestions: Steamed jasmine rice or fragrant coconut rice go well with the robust flavors in the Burmese Chicken Curry Recipe. Add some color and brightness to the curry by serving it with a garnish of fresh cilantro or sliced green onions.

The Burmese Chicken Curry Recipe is a delicious example of Myanmar’s varied and extensive culinary history. You can make this well-loved meal taste just as it does at the restaurant if you follow these specific instructions and use good quality components. Serve this delicious dish to guests and they’ll be instantly transported to the bustling markets of Burma.


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3 Reasons People Love The Burmese Kaukswe Recipe

1. Bursting with Flavor: The taste in this Burmese chicken curry recipe is intense. Turmeric, cumin, coriander, ginger, and garlic are just some of the spices that go into making this curry so delicious and fragrant. Coconut milk enhances the curry with a silky smoothness that goes well with the spices. The lemongrass adds a bright lemony note to the otherwise spicy stew. If you’re in the mood for a big, cozy supper, you can be certain that this mix of ingredients will deliver.

2. Easy to Prepare: The Burmese chicken curry dish is popular in part because it is simple to make. The recipe is easy to follow, and you can get most of the necessary components at your local supermarket. Before being cooked, the chicken is given time to marinade in a spice mixture. To make the curry, first the onions and garlic are sautéed until translucent, then the chicken is added and the dish is simmered in the spiced coconut milk. This recipe’s ease of preparation makes it a great option for those times when you need a fast and satisfying dinner but have little time to spare.

3. Versatile and Adaptable: The chicken curry recipe from Burma may easily be modified to suit your tastes. Depending on your tastes, you may use either chicken breasts or thighs. You may modify the recipe to suit your own preference for heat. The curry may be made healthier and tastier by include a wide range of veggies. Vegetables like potatoes, carrots, green beans, and bell peppers are always a safe bet. This recipe’s malleability means you may tweak it to your heart’s content to create a one-of-a-kind feast.

15 Of The Best Burmese Recipes

How To Make Our Burmese Chicken Curry Recipe Recipe

Ingredients: (8 Servings)

2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
1 tbsp turmeric
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp paprika
2 tsp salt
1 tsp black pepper
2 tbsp vegetable oil
1 onion, finely chopped
4 garlic cloves, minced
2-inch piece of ginger, grated
2-3 small red chili peppers, finely chopped (optional)
2 tbsp tomato paste
2 cans (13.5 oz each) coconut milk
2 lemongrass stalks, bruised and chopped
2 bay leaves
2 tbsp fish sauce
1 tbsp lime juice
Fresh cilantro, chopped, for serving

Instructions:

1. In a large bowl, combine the turmeric, cumin, coriander, paprika, salt, and black pepper. Add the chicken pieces and toss to coat. Set aside for 15 minutes.

2. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the onion and cook for 5 minutes, until softened.

3. Add the garlic, ginger, and chili peppers (if using) and cook for another minute, until fragrant.

4. Add the chicken to the pot and cook for 5-7 minutes, until browned on all sides.

5. Add the tomato paste and stir to coat the chicken. Cook for 1-2 minutes, until the tomato paste is fragrant and slightly caramelized.

6. Pour in the coconut milk and add the lemongrass stalks and bay leaves. Bring to a simmer and let cook for 20-25 minutes, until the chicken is cooked through and the sauce has thickened.

7. Stir in the fish sauce and lime juice. Taste and adjust seasoning as needed.

8. Serve the chicken curry over steamed rice and garnish with fresh cilantro.

Nutritional Information For The Burmese Chicken Curry Recipe

Calories: 438
Carbohydrates: 10g
Protein: 30g
Fat: 33g
Saturated Fat: 22g
Cholesterol: 108mg
Sodium: 1059mg
Potassium: 700mg
Fiber: 2g
Sugar: 4g

Prep Time: 25 minutes

Cooking Time: 50 minutes

Pots, Pans, and Cooking Equipment Needed for The Burmese Chicken Curry Recipe

Large mixing bowl
Cutting board and sharp knife
Large pot or Dutch oven
Wooden spoon or spatula
Measuring spoons and cups
Can opener
Grater (for ginger)
Bruising tool (for lemongrass)
Rice cooker or pot (if serving with rice)

Best Way to Store Leftovers From The Burmese Chicken Curry Recipe

The leftovers of the Burmese chicken curry recipe can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply place the desired amount of curry in a pot and heat over medium heat until warmed through. Alternatively, you can reheat the curry in the microwave, stirring occasionally until hot.

Substitutions For The Burmese Chicken Curry Recipe

Chicken: This recipe can also be made with boneless, skinless chicken breast, tofu, or vegetables such as potatoes, cauliflower, or chickpeas.
Coconut Milk: You can substitute coconut milk with heavy cream, almond milk, or cashew milk for a lighter version.
Fish Sauce: Soy sauce, tamari, or Worcestershire sauce can be used as a substitute for fish sauce.

Substitutions for a Vegetarian Version of The Burmese Chicken Curry Recipe

Chicken: Replace the chicken with firm tofu or any vegetables of your choice.
Fish Sauce: Soy sauce, tamari, or Worcestershire sauce can be used as a substitute for fish sauce.

Tips and Tricks for Easier Creation

Cut the chicken into bite-sized pieces before marinating to ensure even coating.
Bruise the lemongrass stalks before adding them to the curry to release their flavor.
To make the recipe spicier, add more chili peppers or chili flakes. To make it milder, reduce or omit the chili peppers.
You can make this recipe ahead of time and reheat it when ready to serve.

Side Dishes and Desserts For The Burmese Chicken Curry Recipe

Steamed rice
Naan bread or flatbread
Roti or paratha
Cucumber and tomato salad
Mango chutney or pickle
Papadums or crispy fried onions

How To Serve The Burmese Chicken Curry Recipe

Serve the chicken curry over steamed rice or with your choice of bread.
Garnish with fresh cilantro or chopped scallions.
Serve with your choice of side dishes.

FAQs About The Burmese Chicken Curry Recipe

Can I use chicken breast instead of chicken thighs in the Burmese chicken curry recipe?
Yes, you can use chicken breast instead of chicken thighs. However, keep in mind that chicken breast tends to dry out faster than chicken thighs, so you may need to adjust the cooking time accordingly.

Can I make a vegetarian version of the Burmese chicken curry recipe?
Yes, you can make a vegetarian version of this recipe by replacing the chicken with firm tofu or a variety of vegetables such as potatoes, cauliflower, or chickpeas.

How spicy is the Burmese chicken curry recipe?
The level of spiciness can be adjusted to your personal preference. If you prefer a milder curry, reduce the amount of chili peppers or omit them altogether. For a spicier curry, add more chili peppers or chili flakes.

Can I make the Burmese chicken curry recipe ahead of time?
Yes, you can make this recipe ahead of time and reheat it when ready to serve. Simply store the cooked curry in an airtight container in the refrigerator for up to 3-4 days.

What can I serve with the Burmese chicken curry recipe?
The Burmese chicken curry recipe pairs well with steamed rice, naan bread or flatbread, cucumber and tomato salad, mango chutney or pickle, and papadums or crispy fried onions. You can also serve it with your choice of vegetables or side dishes.

Final Thoughts

I’m the kind of person who likes to experiment in the kitchen, and lately I found a new favorite dish: Burmese chicken curry. I believe everyone should try this meal at least once for a few different reasons.

For starters, each taste is superb. This Burmese chicken curry recipe’s distinctive taste comes from a blend of five spices—turmeric, cumin, coriander, paprika, and coconut milk. Lemongrass cuts through the heavy sauce of the curry with its bright citrus flavor. It’s a very tasty and filling lunch.

Second, it’s not hard to whip up a batch of this Burmese chicken curry recipe at home. The recipe is easy to follow, and you can get most of the necessary components at your local supermarket. The chicken is marinated in a spice mixture, onions and garlic are sautéed, and then the whole thing is simmered in a spicy coconut milk sauce. It’s ideal for those hectic weeknights when you need a tasty meal in a hurry.

This recipe’s versatility is another another compelling argument in its favor. You may customize the heat to your preference, and if you’re vegetarian, you can swap out the chicken for tofu or veggies. You may use this recipe as a springboard to try out some fresh tastes and ingredients.

The Burmese chicken curry recipe is an absolute must-try for all you foodies out there. It’s a very original and tasty recipe that I believe everyone will appreciate because to its diverse tastes, simplicity of preparation, and versatility.

2. Burmese Chicken Curry

Burmese Chicken Curry

Bursting with flavorful spices and juicy chicken.
Print Recipe Pin Recipe
5 from 1 vote
Prep Time: 25 minutes
Cook Time: 50 minutes
Course: Dinner, Main Course
Cuisine: Myanmar, SE Asian
Keyword: Burmese Chicken Curry, Burmese Recipes
Servings: 8 people
Calories: 438 kcal
2. Burmese Chicken Curry

Equipment

  • Large mixing bowl
  • Cutting board and Sharp knife
  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Measuring spoons and cups
  • Can opener
  • grater for ginger
  • Bruising tool (for lemongrass)
  • Rice cooker or pot (if serving with rice)

Ingredients

  • 2 lbs. boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 tbsp turmeric
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tbsp paprika
  • 2 tsp salt
  • 1 tsp black pepper
  • 2 tbsp vegetable oil
  • 1 onion, finely chopped
  • 4 garlic cloves, minced
  • 2 inch piece of ginger, grated
  • 2 to 3 small red chili peppers, finely chopped (optional)
  • 2 tbsp tomato paste
  • 2 13.5 oz cans coconut milk
  • 2 lemongrass stalks, bruised and chopped
  • 2 bay leaves
  • 2 tbsp fish sauce
  • 1 tbsp lime juice
  • Fresh cilantro, chopped, for serving

Instructions

  • In a large bowl, combine the turmeric, cumin, coriander, paprika, salt, and black pepper. Add the chicken pieces and toss to coat. Set aside for 15 minutes.
  • In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the onion and cook for 5 minutes, until softened.
  • Add the garlic, ginger, and chili peppers (if using) and cook for another minute, until fragrant.
  • Add the chicken to the pot and cook for 5-7 minutes, until browned on all sides.
  • Add the tomato paste and stir to coat the chicken. Cook for 1-2 minutes, until the tomato paste is fragrant and slightly caramelized.
  • Pour in the coconut milk and add the lemongrass stalks and bay leaves. Bring to a simmer and let cook for 20-25 minutes, until the chicken is cooked through and the sauce has thickened.
  • Stir in the fish sauce and lime juice. Taste and adjust seasoning as needed.
  • Serve the chicken curry over steamed rice and garnish with fresh cilantro.

Notes

Tips and Tricks

Cut the chicken into bite-sized pieces before marinating to ensure even coating.
Bruise the lemongrass stalks before adding them to the curry to release their flavor.
To make the recipe spicier, add more chili peppers or chili flakes. To make it milder, reduce or omit the chili peppers.
You can make this recipe ahead of time and reheat it when ready to serve.

Nutrition

Serving: 1serving | Calories: 438kcal | Carbohydrates: 10g | Protein: 30g | Fat: 33g | Saturated Fat: 22g | Cholesterol: 108mg | Sodium: 1059mg | Potassium: 700mg | Fiber: 2g | Sugar: 4g
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