Comments on: Burmese Chicken Curry

By: ding

ding — Sun, 30 Aug 2009 23:45:16 +0000

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!

By: admin

admin — Fri, 27 Feb 2009 21:22:04 +0000

Thanks, I’ll give it a go.

By: virgo1314

virgo1314 — Fri, 27 Feb 2009 09:40:03 +0000

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!!!

By: admin

admin — Thu, 26 Feb 2009 21:46:02 +0000

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.

By: virgo1314

virgo1314 — Thu, 26 Feb 2009 09:05:38 +0000

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.