I love a curry me. This one is a favourite of the household. In fact I have been known to eat the entire pan-full in one sitting when I’m on my own. It’s quite possibly the most delicious thing you’re likely to eat in your lifetime. I make it at least once a fortnight and it freezes very well – so that I always have an emergency ration at hand should the urge take me.
RECIPE:
INGREDIENTS:
1kg chicken thighs (quartered)
2 teaspoons hot curry powder
1/2 teaspoon salt
1/2 teaspoon garam masala
4 tablespoons peanut oil
1/2 teaspoon cayenne pepper
2 teaspoons paprika
2 onions (chopped)
4 garlic cloves (chopped)
1 heaped teaspoon minced ginger
2 tomatoes (chopped)
1 tablespoon fish sauce
1 stick of lemongrass (cut to about 15cm and the bulb end pounded to release aroma)
DIRECTIONS:
Sprinkle curry powder, salt and garam masala over the chicken and set aside.In a blender or food processor mix onions, garlic, paprika, cayenne pepper and ginger into a thick paste.
Heat the oil in a deep pan and fry the paste over a medium heat for about 10 minutes.
Add the chicken and turn up the heat stirring for another few minutes.
Add the tomatoes and stir for a further 5 minutes.
Add 250ml of warm water (enough to cover the chicken), lemongrass and the fish sauce and bring to the boil.
Turn down the heat, partially cover the pan and gently simmer for at least 45 minutes until the chicken is very tender. Remove the lid and simmer for a further 15 minutes to reduce the sauce.
SERVING:
Basmati rice with some green beans on the side for an appearance of eating healthily.
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i think i’m going to make this tonight.. was absolutely delish when you made it the other day, have been thinking about it constantly since then!
Thanks, I’ll give it a go.
Of course it is totally delicious and I’m glad it’s your favourite curry ever. It will taste much better if you add a little bit of ngapi (fish or shrimp paste) without the garam masala and curry powder and reduce the salt and fish sauce. Better still if the ingredients such as onion, garlic, ginger, and chillie are pounded in a mortar and pestle rather than using a blender or food processor. Goes very well with jasmine rice. Bon appetit!!!
I guess this is an appropriation of an original recipe. I must say though, whether it’s 100% authentic or even 10% authentic doesn’t really change the fact that it’s totally delicious and my favourtite curry ever.
The recipe sounded Burmese but not exactly Burmese. The REAL Burmese Chicken Curry DOES NOT use Masala (Garam or otherwise) and Curry powder (They are an Indian influence on Burmese cuisine). Paprika, cayenne pepper, or chille anything will do but normally use only one. Variation of the curry depends on using lemongrass or not.
I’m making it tonight. Haven’t had it on over a month and am having withdrawals.
I love a good Burmese curry. Thanks for sharing the recipe. Can’t wait to try it.
Funny you should leave a comment tonight… I just ate half a pan myself! Thanks!
Hey there wyhfyt!
We made this a few nights ago and loved it, thanks for the recipe!
http://www.weheartfood.com/2008/04/burmese-chicken-curry.html
I’d heard about the legendary Burmese Chicken Curry and it more than lived up to my expectations.
I’m off to get some fresh lemongrass now, so I can make it for my dinner party tomorrow night.
I’m not normally one to plonk curry in front of dinner guests – but I expect this one will be a big hit.
I love this more than my husband.