-
-
My review
Burmese Chicken Curry
Lee Jackson
"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."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 5 m servings 215 calsOriginal recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
Nutrition Facts
Per Serving: 215 calories; 11.5 g fat; 5 g carbohydrates; 22.3 g protein; 77 mg cholesterol; 495 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 3742 Ratings
-
-
-
-
-
Most helpful positive review
2/20/2010
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 jasm...
Most helpful critical review
10/28/2011
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 c...
Most helpful
Most positive
Least positive
Newest
2/20/2010
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 jasm...
10/28/2011
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 c...
10/23/2011
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...
1/11/2011
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...
11/22/2009
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!
2/3/2012
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....
12/19/2010
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, ...
9/26/2009
I'm Burmese & am very impressed to find this recipe! Pretty simple to make too.