Burmese Chicken Curry Recipe

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Most Helpful Positive Review

Feb 22, 2010

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.

—BRENTMCOLLINS

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Most Helpful Critical Review

Oct 28, 2011

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.

—Sara Rajan

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19 Ratings

Oct 23, 2011

Excellent! 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.... Thanks!

—jae

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Jan 13, 2011

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.

—Kim

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Nov 24, 2009

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!

—kimdoeshair

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Dec 20, 2010

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.

—nmchilecat

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Feb 03, 2012

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!!

—max

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Sep 28, 2009

I'm Burmese & am very impressed to find this recipe! Pretty simple to make too.

—baungkhin

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Nutrition

Calories
215 kcal
11%

Carbohydrates
5 g
2%

Cholesterol
77 mg
26%

Fat
11.5 g
18%

Fiber
1.3 g
5%

Protein
22.3 g
45%

Sodium
495 mg
20%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Burmese Chicken Curry

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 215
** Calories from Fat: 104

% Daily Value *
** Total Fat 11.5g 18 %
** Saturated Fat 2.7g 14 %
** Cholesterol 77mg 26 %
** Sodium 495mg 20 %
** Potassium 306mg 9 %
** Total Carbohydrates 5g 2 %
** Dietary Fiber 1.3g 5 %
** Protein 22.3g 45 %
** Sugars 2.1g
** Vitamin A 13 %
** Vitamin C 12 %
** Calcium 3 %
** Iron 17 %
** Thiamin 9 %
** Niacin 70 %
** Vitamin B6 18 %
** Magnesium 11 %
** Folate 10 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.