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Burmese Chicken Curry
Mi Mi Khaing
Rating: 4Preparation: 10 minutes
Cooking: 25 minutes
Ready In: 35 minutes
2 1/2 pounds chicken
2 teaspoons salt
1/3 teaspoon turmeric
1 1/2 teaspoons ginger powder
3 teaspoons dried garlic chips
1 1/2 cups onion, chopped finely
3/4 cup oil (1/2 cup if chicken is fatty)
1 teaspoon chili powder
3 medium tomatoes
1 tablespoon fish sauce
1 1/2 teaspoons lemon grass powder
Chop chicken smaller than joint size. Wash off bone chips; rub with salt, turmeric, and ginger powder.
Soak garlic chips in 2teaspoons water.
Heat oil. Put in onion and garlic and fry well over low heat till fragrant. Add chili powder, stir a minute; add chicken with rubbed stuff, raise heat, stir well and cover.
When chicken starts to brown and splutter slightly, lower heat, stir, and continue frying as long as it does not stick. When it starts to stick, put in 1/2 cup water, stir, cover, and let simmer.
When about half done for tenderness, squeeze in pulp of tomato and add fish sauce to taste. Stir in lemon grass powder. Cover and cook till tender.
Stir till done, with clear oil separating out on top, thick essence below, and curry a finished brown.

Oc7wfRating: 2
1Ljibn New York(Mali)Date: 5/19/2017 5:49:17 AM

Pwvm13Rating: 2
Sxbd8 New York(St Lucia)Date: 1/30/2017 12:33:40 AM

Qv9bqRating: 2
Ubyr7 New York(Lithuania)Date: 1/29/2017 11:19:32 PM

LcnljdRating: 2
Xbeyo New YorkDate: 1/29/2017 7:20:48 AM

32EclhRating: 2
Pcnbz8 New York(Laos)Date: 1/29/2017 7:15:14 AM


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