Burmese Chicken Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 chicken legs, skinned and cut in half1 teaspoon Unripe's Own Chilli Powder1 teaspoon garam masala1 teaspoon salt1 teaspoon cumin seeds1/4 teaspoon coriander seeds1/4 teaspoon caraway seeds1/4 teaspoon fennel seeds1/4 teaspoon fenugreek1/4 teaspoon mustard seeds1/4 teaspoon white peppercorns1/4 teaspoon cardamom seeds1/2 inch stick of cinnamon1/2 teaspoon hot paprika powder1/2 teaspoon turmeric powder1 small onion (thinly sliced)2 tablespoons vegetable oil2 shallots3 garlic cloves1 inch piece of fresh ginger root2 tablespoons of water1 cup of mushrooms (halved)200g tin of chopped tomatoes1 teaspoon fish sauce1 stick lemongrasshandful of fresh coriander leaves (chopped)
Lay the chicken pieces in a dish and sprinkle on the chilli powder, garam masala and salt. Rub in and set aside for half an hour.
Dry roast the whole spices in a cast iron pan over a medium heat on the stove for a minute or so or until you can smell them. Grind to a fine powder and add the paprika and turmeric.
Heat the oil in the pan and fry the onion until it starts to turn brown.
Blend the shallots, garlic, ginger and ground spices in a blender with some water until it forms a smooth paste. Add this to the onions and fry for a few minutes.
Add the chicken parts and fry until the chicken is lightly browned - turn the pieces over so they brown on all sides and keep scraping up any paste that sticks to the pan.
Add the mushroom and stir and fry for a further minute.
Add the tomatoes, fish sauce and lemongrass, stir to combine with the paste and deglaze the pan. Add enough water to mostly cover the chicken.
Cover and simmer on the lowest possible heat for half an hour to forty five minutes.
If it's too watery, turn the heat up for a few minutes to reduce.
Stir in the fresh coriander and serve on a bed of rice.
Serving Size: Serves two
Number of Servings: 2
Recipe submitted by SparkPeople user SLERTE.
Dry roast the whole spices in a cast iron pan over a medium heat on the stove for a minute or so or until you can smell them. Grind to a fine powder and add the paprika and turmeric.
Heat the oil in the pan and fry the onion until it starts to turn brown.
Blend the shallots, garlic, ginger and ground spices in a blender with some water until it forms a smooth paste. Add this to the onions and fry for a few minutes.
Add the chicken parts and fry until the chicken is lightly browned - turn the pieces over so they brown on all sides and keep scraping up any paste that sticks to the pan.
Add the mushroom and stir and fry for a further minute.
Add the tomatoes, fish sauce and lemongrass, stir to combine with the paste and deglaze the pan. Add enough water to mostly cover the chicken.
Cover and simmer on the lowest possible heat for half an hour to forty five minutes.
If it's too watery, turn the heat up for a few minutes to reduce.
Stir in the fresh coriander and serve on a bed of rice.
Serving Size: Serves two
Number of Servings: 2
Recipe submitted by SparkPeople user SLERTE.
Nutritional Info Amount Per Serving
- Calories: 385.7
- Total Fat: 20.2 g
- Cholesterol: 104.0 mg
- Sodium: 1,815.0 mg
- Total Carbs: 23.1 g
- Dietary Fiber: 5.4 g
- Protein: 31.3 g