Aromatic Burmese Curry Chicken Recipe: A Taste Adventure
I’m about to share something that’ll transform your weeknight dinner game forever, and honestly, it’s simpler than you think. This aromatic Burmese curry chicken isn’t just another recipe floating around the internet—it’s a legitimate flavor bomb that happens to be surprisingly forgiving for home cooks who, like me, sometimes forget they’re cooking until the smoke alarm reminds them. Want to know the secret that makes this dish absolutely irresistible?
Why You’ll Love this Aromatic Burmese Curry Chicken
When you’re craving something bold yet comforting, this Burmese curry chicken hits that perfect sweet spot between familiar and adventurous. I love how this recipe doesn’t require exotic ingredients you’ll never use again.
The magic happens when you puree those onions with ginger and garlic, creating an aromatic base that’ll make your kitchen smell incredible.
What really gets me excited is the two-stage cooking process, adding breast meat later so nothing gets overcooked.
The sauce reduction at the end creates this rich, glossy finish that coats every piece perfectly.
What Ingredients are in Aromatic Burmese Curry Chicken?
This Burmese curry chicken recipe keeps things delightfully simple with ingredients you can actually find at your regular grocery store. No hunting down specialty items or wondering what to do with that expensive spice you’ll use exactly once.
The beauty lies in how these everyday ingredients transform into something extraordinary. You’re working with basic aromatics like onions, garlic, and ginger, but the magic happens in how you prepare and combine them.
Ingredients:
- 5 medium onions, peeled
- 5 small dried hot chili peppers, seeded
- 1 tablespoon coarsely chopped fresh ginger
- 10 garlic cloves
- 1½ teaspoons salt
- ½ teaspoon turmeric
- 3 lbs whole chickens, cut into serving pieces
- ¼ cup vegetable oil
- 1 lb canned tomato
- ⅓ cup water
- 1 tablespoon soy sauce
- 1 teaspoon lemon zest
When it comes to the onions, don’t stress about getting them perfectly uniform since you’ll be pureeing half of them anyway. Those dried chilies can usually be found in the international aisle, but if you’re sensitive to heat, start with three instead of five.
Fresh ginger makes a real difference here, so skip the powdered stuff if you can. Just peel it with a spoon and give it a rough chop. For the chicken, asking your butcher to cut up a whole bird saves money and guarantees you get good-sized pieces that won’t fall apart during that long simmer.
The canned tomatoes work perfectly fine, whether you grab whole, crushed, or diced. You’ll be pureeing them anyway, so go with whatever’s on sale. That lemon zest adds a bright note that cuts through all the rich flavors, so don’t skip it even though it seems like a small amount.
How to Make this Aromatic Burmese Curry Chicken
Making this Burmese curry chicken isn’t complicated, but there’s definitely a rhythm to it. You’ll start by prepping your onions in two different ways, which might feel a bit odd at first, but trust the process.
Take three of your 5 medium onions and slice them up. Set those aside for now. With the remaining two onions, cut them into chunks and toss them into your food processor along with the 5 small dried hot chili peppers, 1 tablespoon coarsely chopped fresh ginger, and all 10 garlic cloves. Process everything until you get a smooth puree. Don’t worry if it looks like baby food – that’s exactly what you’re going for.
While that’s happening, mix together 1½ teaspoons salt and ½ teaspoon turmeric in a small bowl. Rub this mixture all over your 3 lbs of chicken pieces. Get your hands a little messy here, making sure every piece gets coated. The turmeric will stain everything yellow, including your cutting board and possibly your fingernails, so consider yourself warned.
Heat ¼ cup vegetable oil in a large skillet over medium-high heat. Once it’s shimmering, add the seasoned chicken pieces and let them brown. You’re looking at about 10 minutes total, flipping them once halfway through. They don’t need to cook through completely at this stage, just get a nice golden color going. Remove the chicken and set it aside.
Now comes the fun part. Add those sliced onions and your pureed onion mixture to the same skillet. The pan will look crowded at first, but those onions will start wilting down. Cook everything, stirring occasionally, until the sliced onions are completely limp and translucent.
While that’s happening, grab your 1 lb of canned tomatoes and process them with their liquid until smooth. Pour this tomato puree into the skillet along with ⅓ cup water, 1 tablespoon soy sauce, and 1 teaspoon lemon zest. Give everything a good stir to combine.
Here’s where timing matters a bit. Return all the chicken pieces except the breasts to the pan. Cover and let it simmer for 25 minutes. Dark meat takes longer to become tender, so it gets a head start. After those 25 minutes are up, add the breast pieces and continue simmering, still covered, for another 20 minutes or until the meat is completely cooked through.
Remove all the chicken to a serving dish and cover it to keep warm. You’re left with a pan full of sauce that needs some attention. Crank up the heat and boil the sauce uncovered, stirring constantly, until it reduces down to about 3 cups. This concentrates all those flavors into something really special. Skim off any fat that rises to the surface – nobody wants greasy curry.
Spoon that gorgeous, thick sauce over your chicken and you’re done. The whole process takes about an hour and a half, but most of that’s hands-off simmering time.
Aromatic Burmese Curry Chicken Substitutions and Variations
While this recipe is pretty perfect as written, I get it – sometimes you don’t have every single ingredient on hand, or maybe you want to shake things up a bit.
No fresh ginger? Ground ginger works, though use half the amount since it’s more concentrated.
Can’t find dried chilies? A pinch of cayenne pepper will do the trick.
Want to switch proteins? This sauce loves pork shoulder or beef chuck roast – just extend the cooking time until tender.
Vegetarians can use firm tofu or cauliflower florets.
For extra depth, I’d add a tablespoon of fish sauce or coconut milk for richness.
What to Serve with Aromatic Burmese Curry Chicken
Once your kitchen fills with those incredible curry aromas, you’ll want something that can stand up to all that bold flavor without competing.
I always reach for jasmine rice first – it’s like a gentle sponge that soaks up every drop of that gorgeous sauce.
Naan bread works beautifully too, perfect for scooping.
Fresh cucumber slices add cool crunch, while pickled vegetables cut through the richness. A simple cabbage slaw brings textural contrast.
For drinks, I’d choose something mild like coconut water or sweet lassi to balance the heat.
Final Thoughts
This Burmese curry chicken isn’t just another weeknight dinner – it’s your ticket to something genuinely special.
I’m telling you, once you taste that rich, aromatic sauce clinging to tender chicken, you’ll wonder why you ever settled for ordinary curry.
Sure, it takes a bit more effort than opening a jar, but isn’t your family worth it?
The way those onions melt into silky perfection, how the spices bloom and dance together – this is the kind of cooking that makes memories.
Trust me, this recipe will become your new obsession.
Burmese Chicken Curry
Ingredients
- 5 medium onions peeled
- 5 small dried hot chili peppers seeded
- 1 tablespoon coarsely chopped fresh ginger
- 10 garlic cloves
- 1½ teaspoons salt
- ½ teaspoon turmeric
- 3 lbs whole chickens cut into serving pieces
- ¼ cup vegetable oil
- 1 lb canned tomato
- ⅓ cup water
- 1 tablespoon soy sauce
- 1 teaspoon lemon zest
Instructions
- Slice three of the onions and set aside. Cut the remaining two onions into chunks.
- Process the chunked onions with chile peppers, ginger, and garlic until pureed.
- Mix together salt and turmeric, then rub the chicken pieces with this mixture.
- Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned on both sides, about 10 minutes total. Remove chicken and set aside.
- Add sliced onions and pureed onion mixture to the pan. Cook, stirring occasionally, until sliced onions are very limp.
- Process canned tomatoes with their liquid until smooth. Add to skillet along with water, soy sauce, and lemon zest.
- Return chicken pieces to pan except for breast pieces. Cover and simmer for 25 minutes.
- Add breast pieces and continue simmering covered for 20 more minutes, or until meat is no longer pink.
- Remove chicken to serving dish and cover to keep warm.
- Boil sauce uncovered, stirring constantly, until reduced to about 3 cups. Skim off fat and spoon sauce over chicken.
Notes
Nutrition
Frequently Asked Questions
Can I Make This Burmese Curry Chicken in a Slow Cooker?
I’d recommend browning the chicken first, then transferring everything to your slow cooker. Cook on low for 6-8 hours, but you’ll miss that concentrated sauce reduction step.
How Spicy Is This Curry and Can I Reduce the Heat?
This curry’s moderately spicy with five dried chilies. I’d start by reducing them to two or three for milder heat. You can also remove all seeds completely or substitute with sweet paprika for color without spiciness.
Can I Use Chicken Thighs Only Instead of a Whole Chicken?
I’d absolutely recommend using chicken thighs only – they’ll stay incredibly moist and tender during the long simmering process. You can skip the staggered cooking times since thighs cook evenly throughout.
How Long Does Leftover Burmese Curry Chicken Last in the Refrigerator?
I’d store leftover Burmese curry chicken in the refrigerator for three to four days maximum. I’ll make sure it’s in an airtight container and reheat it thoroughly before serving again.
What’s the Difference Between Burmese Curry and Thai or Indian Curry?
I’ll explain the key differences between these curry styles for you. Burmese curry uses fewer spices than Indian curry and isn’t as coconut-heavy as Thai curry, creating a more tomato-based, milder flavor profile.