Burmese Chicken Curry
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Burmese Chicken Curry calories by ingredient
Introduction
Inspired by Burmese Chicken Curry from Madhur Jaffrey's Ultimate Curry Bible and Chicken Curry with Cardamom from Madhur Jaffrey's Curry Easy. Inspired by Burmese Chicken Curry from Madhur Jaffrey's Ultimate Curry Bible and Chicken Curry with Cardamom from Madhur Jaffrey's Curry Easy.Number of Servings: 2
Ingredients
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2 chicken legs, skinned and cut in half
1 teaspoon Unripe's Own Chilli Powder
1 teaspoon garam masala
1 teaspoon salt
1 teaspoon cumin seeds
1/4 teaspoon coriander seeds
1/4 teaspoon caraway seeds
1/4 teaspoon fennel seeds
1/4 teaspoon fenugreek
1/4 teaspoon mustard seeds
1/4 teaspoon white peppercorns
1/4 teaspoon cardamom seeds
1/2 inch stick of cinnamon
1/2 teaspoon hot paprika powder
1/2 teaspoon turmeric powder
1 small onion (thinly sliced)
2 tablespoons vegetable oil
2 shallots
3 garlic cloves
1 inch piece of fresh ginger root
2 tablespoons of water
1 cup of mushrooms (halved)
200g tin of chopped tomatoes
1 teaspoon fish sauce
1 stick lemongrass
handful of fresh coriander leaves (chopped)
Directions
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.
