Burmese Chicken Curry

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READY IN: 1hr
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Clean and cut chicken into pieces and marinade in fish sauce and tumeric powder.
  • Process onion, garlic and ginger in food processor.
  • Fry the onion-garlic-ginger mixture in oil until fragrant in skillet or wok.
  • Add the chicken pieces stir to coat.
  • Make a paste of parika, chili powder and salt with a little water and add to the chicken.
  • Cover and cook over medium-high heat for 15 minute.
  • Turn chicken pieces and cook for another 15 min or most of the liquid is gone.
  • Cover and rest for 15 min before serving over freshly cooked jasmine rice.
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