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aromatic burmese curry chicken

Burmese Chicken Curry

This aromatic Burmese chicken curry features tender chicken pieces simmered in a rich, spiced tomato-onion sauce. With its perfect balance of garlic, ginger, and warming spices, this comforting dish brings the authentic flavors of Myanmar to your dinner table.
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Course: Main Course
Cuisine: Asian
Keyword: Curry
Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 25 minutes
Servings: 6
Calories: 425kcal

Equipment

Chopping Board
Chef's Knife
Blender
Skillet

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

For milder heat, reduce dried chilies to 2-3 peppers or remove seeds completely
Fresh tomatoes can substitute canned - use 2 lbs fresh tomatoes, blanched and peeled
Make ahead by preparing through step 6, then refrigerate overnight and continue cooking the next day
Coconut oil can replace vegetable oil for added richness and authentic flavor
Serve over jasmine rice or with naan bread to soak up the delicious sauce
Leftovers keep well for 3-4 days refrigerated and flavors improve overnight

Nutrition

Calories: 425kcal | Carbohydrates: 18g | Protein: 42g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 125mg | Sodium: 890mg | Potassium: 785mg | Fiber: 4g | Sugar: 12g