BURMESE CHICKEN CURRY
This recipe is from Cooking Light and is one of my favorite chicken dishes. Yellow lentils (dal) are available where ever Indian foods are sold. Yellow split peas can be substituted. My experience has been that either one takes longer than 25minutes to reach tenderness, so I cook them ahead of time in a crock pot. Red lentils cook much quicker and can also be substituted. Serve over rice or Chinese egg noodles.
Provided by crrllssn
Categories Whole Chicken
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place lentils in large saucepan; cover with water to 2 inches above lentils. Bring to a boil over medium-high heat; cover, reduce heat, simmer 25 minutes or until tender. Drain and set aside.
- Combine cumin and next 5 ingredients(through cloves) in a large zip-top plastic bag. Add chicken; seal and shake to coat.
- Heat oil in large dutch oven over medium-high heat. Add onion; saute 3 minutes. Add chicken and spice mixture; saute 4 minutes. Stir in broth, scraping pan to loosen browned bits. Add lentils and bay leaves; cover and simmer 30 minutes. Uncover and simmer 10 minutes.
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Sherazi SaJn
[email protected]I'm not a fan of Burmese food, so I didn't really enjoy this curry.
Reval Magdy
[email protected]This recipe is a bit too complicated for me. I think I'll try a simpler chicken curry recipe next time.
PROMISE BASIL
[email protected]I'm not sure what I did wrong, but my curry turned out bland. I think I might have used the wrong kind of curry paste.
daniel bunare
[email protected]This curry is a bit too spicy for my taste, but I still enjoyed it. I think it would be great served with rice or noodles.
Tyrone White
[email protected]I'm not a fan of curry, but I liked this one. It's not too heavy or spicy.
Tara Meyers
[email protected]This curry is a great way to try something new. It's not too spicy, and it has a lot of interesting flavors.
Kimberly Kelley
[email protected]I'm a Burmese food lover and this recipe is authentic and delicious. I highly recommend it!
Madiha Sami
[email protected]This curry is perfect for a weeknight meal. It's quick and easy to make, and it's also very affordable.
FREDDY RO
[email protected]I made this curry for a party and it was a huge hit! Everyone loved it.
R Moocher
[email protected]This is one of the best chicken curry recipes I've ever tried. It's so easy to make and it tastes incredible!
Mitchell Clement
[email protected]I'm not usually a fan of curry, but this one was really good. The chicken was tender and the sauce was flavorful.
Ericka Luccin
[email protected]This curry was amazing! I loved the combination of spices and the coconut milk gave it a really nice flavor.
Tania Islam
[email protected]This recipe is a keeper! I'll definitely be making it again. Thanks for sharing!
Mcs Mujahidul Islam Zahir
[email protected]I'm not a huge fan of coconut milk, so I used heavy cream instead. It turned out just as good, and it was still very flavorful.
Carlos Moore
[email protected]This curry is so easy to make, and it's a great way to use up leftover chicken. I love the addition of coconut milk, which gives it a creamy and rich flavor.
Samir Harris
[email protected]I followed the recipe exactly and it turned out perfectly! The chicken was tender and juicy, and the curry sauce was rich and flavorful. I served it with rice and it was a hit with my family.
Shahid Shah
[email protected]This Burmese chicken curry is bursting with flavor and has a great balance of spices and coconut milk! It's very similar to Thai curry, but with its own unique Burmese twist.