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1/1 Photo of Burmese Chicken Curry
1 hr 10 mins
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.
Units: US | Metric
Serving Size: 1 (416 g)
Servings Per Recipe: 4