Burmese Chicken Curry
Burmese chicken curry is a staple Myanmar dish that is simple, nutritious, and flavorful. This authentic Burmese chicken curry recipe was inspired by my mother-in-law’s chicken curry recipe that she makes every time that my husband and I visit her village. Although, this version does have MUCH less oil (Myanmar curries are notoriously oily, though delicious)! Myanmar food is healthy and uses accessible ingredients, making it a very good cuisine option for people who are trying to eat more healthfully but who are still learning. The principles of Burmese cooking are easy to learn, and yield a wide array of delicious options!
In total, this Burmese chicken curry recipe took me about 1 hour to make from start to finish. It’s meant to be eaten with a side of rice. I personally love jasmine rice, but brown rice is also an excellent option if you want to get the extra nutrients present in brown rice. Though this Myanmar recipe is excellent on its own without any sides, it goes particularly well with a side of fresh mango juice or a banana smoothie. Drinking a fruit juice or having some pineapple or papaya after eating this meal will help with digestion and refresh the palate.
- 2 Chicken Breasts, thawed
- 1/2 large onion, finely chopped
- ~10 garlic cloves, mashed
- 1 green chili, chopped
- 2 tsp Himalayan pink sea salt
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper
- 1 tsp ginger powder
- 1 tsp paprika
- 1 1/2 tsp curry powder
- 2 tsp black pepper
- 3/4 cup water
- 2 tbsp extra virgin olive oil
- 2 tsp soy sauce
- Cut the chicken breasts into 1/2 inch to 1 inch size chunks (the size is dependent on preference).
- Heat 1 tbsp extra virgin olive oil in a medium size pot.
- Put the chicken pieces into the pot along with 1 tsp sea salt and 1 tsp black pepper. Mix thoroughly and then allow to cook on medium heat for about 10 minutes.
- Meanwhile, mix chopped onions, chili, spices, chili, and garlic cloves in a small bowl.
- Remove the chicken and its liquid and place in a separate bowl.
- In the pot, put in the remaining 1 tbsp of olive oil. Allow to heat, then add the onion and spice mixture.
- Saute for about 5 minutes, stirring every few seconds to avoid sticking. Wait until the onions are translucent, then add the chicken back in, add the soy sauce, and mix.
- Allow the chicken to cook another 5 minutes, then add the water. Bring to a boil and cook until the liquid is reduced and there only remains some sauce (the sauce will have thickened slightly).
- Let the curry cool slightly, then remove from the pot and place it into a serving bowl. Serve hot with jasmine rice on the side.
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