Travel Edition: 8 Step Burmese Chicken Curry

Serving Size: 2              Total Prep & Cooking Time: 25-30 minutes

Author’s Note: 

Back in 2016, Furqan and I traveled with Dee to Myanmar to cross the new year. The country boarders Bangladesh, China, Laos, and Thailand. As the result, you can sense the influence and the fusion of the flavors from the other country: cumin, the utilization of rice noodles, fish sauce, and even have dumplings! Of course we loved it!

Myanmar is hands down Furq & I favorite country in SE Asia. See at bottom for a few travel photos!

Serving Size: 2              Total Prep & Cooking Time: 25-30 minutes

Ingredients 

• 2 pieces of chicken
• 4 cloves of garlic, make into paste
• 2 medium sized tomatoes, thinly cut
• 2 medium sized shallot, thinly cut
• 1/2 inch piece of ginger
• 1 potato
• 1/2 tsp of paprika
• 1/2 tsp of tumeric powder
• 1/2 tsp of salt
• 1/2 tsp of garam masala
• Optional: fish sauce
• 2-3 tbsp of vegetable oil

Direction: 

1. Put onion, garlic, ginger into mortar & pestle to smash until turn into paste (if you don’t have a mortar & pestle cut finely or put in blender)
2. Chop the tomatoes into small slices and potatoes into bite size
3. Heat the pan and put oil, when it is hot fry the paste (onion, garlic, ginger) until it turns slightly yellow
4. Add turmeric and paprika powder, then tomatoes
5. After stirring a while, add chicken and potatoes. Stir thoroughly for 5 minutes
6. Add 300 ml of water and cover the pot. Turn the heat to medium
7. Stir occasionally until the chicken is cook and soften
8. Once the liquid has decreased, add garam masala and allow it to simmer

Photos from Myanmar:

Share this post: on Facebook