BURMESE CHICKEN CURRY
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.
Provided by duonyte
Categories Curries
Time 1h30m
Yield 4-5 serving(s)
Number Of Ingredients 12
Steps:
- Slice three of the onions and set aside.
- Cut the remaining two onions into chunks, and process with the chile peppers, ginger and garlic, until pureed.
- Mix together the salt and turmeric and rub the chicken with the mixture.
- 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.
- Add the sliced onions and the pureed onion mixture to the pan and cook, stirring occasionally, until the sliced onion is very limp.
- Process the tomatoes with their liquid until smooth; add to the skillet along with the water, soy sauce and zest.
- Return the chicken except for the breasts to the pan, cover, and simmer for 25 minutes.
- Add the breast pieces and continue to simmer, covered, for about 20 more minutes, or until the meat is no longer pink.
- Remove the chicken from the skillet to a serving dish and cover to keep warm.
- 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.
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Sean “Taco” Asher
[email protected]I made this curry for a party and it was a huge hit! Everyone loved the flavor and the chicken was so tender. I will definitely be making this again for my next party.
Muhammad Abdulla
[email protected]This curry was a bit too spicy for me, but I still enjoyed it. The flavors were great and the chicken was cooked perfectly. I will definitely be making it again, but I will use less chili peppers next time.
Destiny Mckinley
[email protected]I followed the recipe exactly and the curry turned out great! The chicken was cooked perfectly and the sauce was rich and flavorful. I served it with rice and it was a delicious meal.
Henock Helvi
[email protected]This is the best chicken curry I have ever had! The flavors are amazing and the chicken is so tender. I will definitely be making this again and again.
S2k Gaming
[email protected]This curry was easy to make and so delicious! I used chicken thighs instead of breasts, and they turned out so tender. I will definitely be making this again soon.
Deantha aton
[email protected]I made this curry for a party and it was a huge hit! Everyone loved the flavor and the chicken was so tender. I will definitely be making this again for my next party.
ZohaiB BaBa
[email protected]This curry was a bit too spicy for me, but I still enjoyed it. The flavors were great and the chicken was cooked perfectly. I will definitely be making it again, but I will use less chili peppers next time.
Davy Seekoei
[email protected]I followed the recipe exactly and the curry turned out great! The chicken was cooked perfectly and the sauce was rich and flavorful. I served it with rice and it was a delicious meal.
Andrew Fleming
[email protected]This is the best chicken curry I have ever had! The flavors are amazing and the chicken is so tender. I will definitely be making this again and again.
Sunmati Bk
[email protected]This curry was easy to make and so flavorful! I used chicken thighs instead of breasts, and they turned out so tender. I will definitely be making this again soon.
Worst Animations Ever
[email protected]I love Burmese food, and this chicken curry did not disappoint! The lemongrass and ginger gave it a unique flavor that I really enjoyed. I served it with rice and a side of vegetables.
Abdur Rahim
[email protected]This Burmese chicken curry was a hit with my family! The flavors were complex and delicious, and the chicken was cooked perfectly. I will definitely be making this again.