Burmese Chicken Curry
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Cook brown rice in unsalted water according to manufacturer’s directions.
Dice the onions and mince the garlic and ginger. Set aside.
Cut chicken into 1 inch (2.5 cm) bite-size pieces. Set aside.
Heat the olive oil over medium-high heat in a large pot. Stir in the turmeric and cook for one minute. 5. Add the minced garlic, grated fresh ginger, cayenne, cumin, coriander seeds and garam masala. You can substitute ground coriander for the whole seed but the flavour is better with the whole coriander seed. Stir and saute the mixture about 1 minute.
Add chicken to the pot and stir to coat with the onions and spices. Add the cinnamon stick (snapped half), followed by the curry leaves (or bay leaf) and chicken broth. Cover, bring to a boil, reduce heat to medium low and simmer for 25 minutes. Stir occasionally.
Stir in dried red lentils and coconut milk. Cover and simmer for an additional 30 minutes until lentils are dissolved and sauce is smooth. Stir occasionally.
Stir in the fish sauce and salt. Serve over cooked brown rice and garnish with fresh cilantro (optional garnish).
Myanmar or Burmese cooking is influenced by cuisines from other Asian countries such as Thailand, India and China. Nevertheless, preparation methods or cooking techniques as well as different spices and ingredients distinguish the flavours to be unlike others. This meal is excellent served over rice.
|Per 425 g serving||Amount|
|Saturated Fat||4 g|
|Per 425 g serving||% Daily Value|