Disclaimer : This recipe was created as part of collaboration with Kambrook. The Essentials Direct Drive food processor featured in this recipe was kindly sent to me by Kambrook, no cash was exchanged.
Burma also known as Mayanmar is a sovereign state in Southeast Asia bordered by China, Thailand, India, Laos and Bangladesh. Its population of over 60 million makes it the world’s 24th most populous country and the second largest country in Southeast Asia. (Source : wiki)
My earliest memory of sampling Burmese food was mum’s Pakistani rendition of the very popular Burmese dish Khow Suey - similar to the Asian Laksa. . Little did I know, there is so much more to Burmese cuisine than meets the eye. A couple of years ago, a dear friend introduced me to a little curry shop called the Burmese Curry House here in Canberra. There is nothing glamourous or posh about this little joint but the food my friends, is to die for and the spill of the lunch hour queue well outside the shop is testament to this. I was smitten. Family run, low cost, delicious, home style Burmese cooking. At $7 a plate, what more could you ask for ?
Fairly soon, both Fab Son 1 and I became fans of the curry place. What strikes me most about Burmese cuisine is how similar it is to Pakistani food and yet there is something very distinct about it. Perhaps it is more fragrant ? Spicier? Whichever the case, my love for Burmese food led me on a quest to find the perfect Burmese curry recipe. I did and I cannot stop raving on about it. Makes a perfect weeknight dinner and is grand enough to serve at a dinner party.
Try it , you won’t regret it I promise.
Burmese Chicken Curry
( Serves 2 with enough left over for the next day’s lunches – scale up to serve more )
You will need :
- 500 grams thigh fillets cut into 2 inch pieces
- ½ tsp turmeric powder
- ½ tsp salt
- 1 tsp curry powder
- ½ tsp sweet paprika
- 2 medium onions roughly chopped in chunks
- 4-5 garlic cloves
- 1 small 2 cm piece ginger
- 2 medium tomatoes
- 1 red chilli fresh
- 3-4 tbsp peanut oil or other vegetable oil
- 1 tbsp fish sauce
- Juice of half a lemon or a small stick of lemon grass
- chopped fresh coriander (optional)
- Boil a cup of your favourite rice to go with the curry. My personal suggestion would be either basmati or jasmine.
- Marinate the chicken in turmeric, salt and curry powder and set aside.
- In a food processor, combine onions, garlic, paprika, chilli powder and ginger and grind it into a paste. I used the pulse mode to make it into a finer paste.
- Heat oil in a thick, heavy based pan and fry the onion/garlic/ginger paste over medium heat for about 8- 10 minutes until it begins to caramelize and becomes very fragrant.
- The caramelizing is an important step ensuring that the paste doesn’t burn. While the onions are caramelizing grind the tomatoes and chilli to a fine paste.
- Once the onions are a golden brown color (pictured), add the marinated chicken and fry for another few minutes.
- Add the tomato paste and stir for a further 3-4minutes or until oil separates from the mixture- Again this step is very important to achieve the right flavour and avoid rawness in the curry
- Add a cup of hot water to cover the chicken, lemon juice/lemongrass and fish sauce. Stir well , season with salt if needed and bring to a simmer.
- Cover and cook for about 30 minutes or until the chicken is completely tender. Uncover and further simmer for about 15 minutes to allow the sauce to thicken.
Sprinkle with freshly chopped coriander and roasted ground red chillies. Serve on a bed of freshly steamed rice.
What is your favourite cuisine and why?
ETA – Negotiations are now underway with the ladies at the Burmese Curry Place to share their secret recipes. They have divulged a little , much of those tips have been used in the above recipe
Linking up with the very lovely Grace from With Some Grace for FYBF.