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    You are in: Home / Recipes / Burmese Chicken Curry Recipe
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    Burmese Chicken Curry

    Burmese Chicken Curry. Photo by awalde

    1/1 Photo of Burmese Chicken Curry

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    20 mins

    1 hr 10 mins

    duonyte's Note:

    This recipe is from Sunset Magazine's Food Processor Cook Book, now out of print. These days I generally reduce the salt and the soy sauce a bit, but have included amounts as per the original recipe. What I like in particular about this recipe is that, except for the fresh chicken, I generally have all of these ingredients in the pantry. I serve this over rice or rice noodles.

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    Units: US | Metric


    1. 1
      Slice three of the onions and set aside.
    2. 2
      Cut the remaining two onions into chunks, and process with the chile peppers, ginger and garlic, until pureed.
    3. 3
      Mix together the salt and turmeric and rub the chicken with the mixture.
    4. 4
      Heat the oil in a skillet over medium-high heat, add the chicken and cook until it is browned, turning over once, about 10 minutes. Remove the chicken.
    5. 5
      Add the sliced onions and the pureed onion mixture to the pan and cook, stirring occasionally, until the sliced onion is very limp.
    6. 6
      Process the tomatoes with their liquid until smooth; add to the skillet along with the water, soy sauce and zest.
    7. 7
      Return the chicken except for the breasts to the pan, cover, and simmer for 25 minutes.
    8. 8
      Add the breast pieces and continue to simmer, covered, for about 20 more minutes, or until the meat is no longer pink.
    9. 9
      Remove the chicken from the skillet to a serving dish and cover to keep warm.
    10. 10
      Boil the sauce, uncovered, stirring constantly, until it is reduced to about 3 cups. Skim off and discard the fat. Spoon the sauce over the chicken.

    Ratings & Reviews:

    • on March 19, 2012


      "it smells sooo good" said my DD as she came home! In effect the delicious smell from the kitchen came from your Burmese Chicken Curry and from the grilled zucchini.
      I removed the skin of the chicken as I know my family prefer it in this way and I used a can of chopped tomatoes that I didn't puree. These were the minor changes I did.
      The chicken came out very moist and tender as well.
      Thanks a lot for sharing this recipe!

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    • on August 17, 2009


      Great lunch today !! Great comfort food too. I did noy change anything here. Well enjoyed. Made for 1-2-3 hits.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 27, 2009


      This was pretty good - I cut the recipe in thirds (I only made 1/3 of this recipe as it is only DH and me). This was very flavorful - perfectly spicy (I wouldn't have added or detracted any heat). Over all, a fine recipe. Made for PRMR, 1/27/09 - NELady.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Burmese Chicken Curry

    Serving Size: 1 (416 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 687.7
    Calories from Fat 439
    Total Fat 48.8 g
    Saturated Fat 11.8 g
    Cholesterol 160.4 mg
    Sodium 1443.4 mg
    Total Carbohydrate 21.0 g
    Dietary Fiber 3.9 g
    Sugars 8.9 g
    Protein 41.1 g

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