"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." — Lee Jackson
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2 1/4 pounds
skinless, boneless chicken thighs, cut into chunks
minced fresh ginger root
minced lemon grass
I've made a lot of recipes from this site in the past and this is the first that I felt warranted an actual review. Fantastic. My dinner guests were all raving about it. I served it over jasmine rice and with a side of cucumber/yogurt/dill salad. Thank you for this recipe.
I don't know why I listen to recipes when they insist on adding one full cup of water. If you make this, start with just half a cup first, or else it's too watery. I also added 5 fresh green chiles for a spicy kick.
I didn't have lemon grass so I substituted lemon peel. I also didn't use as much chicken. Added quite a large amount of fresh green beans instead. Only other change I made was adding less salt.
Next time I think I'll try to skip the step of grinding everything up in the blender to save on clean up. I'll just chop everything fine and see how it goes. It was very good as is, and I think it will also be very good making changes each time I cook it - add more curry powder one time - maybe add thai basil one time....
Great Curry!! Easy and quick! We used a well drained can of diced tomatoes instead of fresh tomatoes. My husband gives this an eight out of ten. We would recommend this highly, we'll make it for friends soon.
I have been dreaming about this dish since we had it over one week ago. Very easy to make and, even easier to eat. Next time I will make double, for leftovers!
This was rather involved to make, but the result was well worth it! With all the spiices, I thought it would be over-whelming, but it was the perfect blend--not one spice dominated the others, and they came together to make a fragrant, spicy curry with just the right amount of heat. I had never used fish sauce before, so that was kind of scary; but the finished produce did not taste "fishy" at all. Hubby didn't love it, but he didn't hate it, either. He said it was different. Note: he was basically making it with my help, and he was okay until we added the fish sauce! LOL! I served it with basmati rice and peas. I will probably make it again.
I've made this twice this week. I used just over a lb of chicken (instead of 2.25 lbs) and I put the chicken thighs in as is (not cut into chunks).
I only had grape tomatoes, so I used those.
I also added cauliflower towards the end of cooking and let it simmer, covered for about 15 minutes.
This is a great recipe. The chicken was so tender and fell apart so easily!! Thank you!!
I'm Burmese & am very impressed to find this recipe! Pretty simple to make too.
* Percent Daily Values are based on a 2,000 calorie diet.
Burmese Chicken Curry
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 215
** Calories from Fat: 104
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