Burmese Dry Chicken Curry Recipes

BURMESE CHICKEN CURRY

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.

BURMESE DRY CHICKEN CURRY

Steps:

• Chicken pieces: cut off both legs and thighs together taking as much meat as possible from the carcass at the top of the thigh, separate legs and thighs. Cut down along breast as far as wing at side of breast bone to expose ribs, cut through ribs at top along length of breast bone, cut through ribs at bottom of breast as far as wing, cut wing at joint with body and remove breast and wing as one piece, cut into two approximately one third along breast from wing.
• Grind the first 7 ingredients (i.e. up to and including the turmeric) together into a smooth paste (food processor/pestle and mortar etc). Heat oil in wide frying pan or wok and add paste, stir-fry until moisture has evaporated and paste has started to brown.
• Add chicken pieces and stir well, scrape bottom of pan to prevent sticking. Cover tightly and simmer for 35-45 minutes - there should be enough liquid given off from the chicken during cooking but check now and then and stir. If chicken does get too dry and starts sticking/burning (and it's never happened to me) add a tablespoon or so of water and stir in, scraping residue off bottom of pan.
• Shortly before chicken is ready slit open cardamom pods and extract seeds, crush seeds in pestle and mortar and add to chicken with coriander leaf, stir and simmer for a further minute or so, taste and adjust seasoning.
• Serve with plain rice or coconut rice.

BURMESE CHICKEN CURRY

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.

BURMESE CHICKEN CURRY

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.

PANTHE KAUKSWE - BURMESE CHICKEN CURRY

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.

BURMESE CHICKEN CURRY

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.