Burmese potato and chicken curry with rice

Burmese Chicken & Potato Curry Recipe

Name: Burmese Chicken & Potato Curry
Prep time: 15 min
Cook time: 45 min
Total time: 45 min
Cuisine: Burmese
Ingredients: black pepper (to taste); 0.5 tsp cayenne pepper; 4 fillet chicken thighs boneless; 0.5 tsp curry powder; 8 sprig fresh coriander; 2 cm fresh ginger; 1 tsp garam masala; 4 cloves garlic; 75 grams green beans; 0.5 tbsp honey; 0.5 stick lemon grass; 0.5 whole lime; 1 packet microwave brown rice; 2 tbsp olive oil; 1 whole onions; 1 tsp paprika; 250 grams potatoes; salt (to taste); 1 whole shallots; 1 tin small tin chickpeas; 0.5 cube stock cube chicken; 4 whole tomatoes; 1 tsp turmeric; 90 ml water; 250 ml water (boiling)

35 Minutes

Serves: 2

Burmese chicken curry with chicken thighs, tomatoes, chickpeas, potatoes and green beans, served in a garlic, ginger, cayenne pepper, honey and lime sauce, sprinkled with diced shallots and coriander served on a bed of brown rice.

Recipe Ingreds

Burmese Curry

black pepper (to taste)
4 fillet chicken thighs boneless
8 sprig fresh coriander
75 grams green beans
0.5 tbsp honey
0.5 stick lemon grass
0.5 whole lime
1 tbsp olive oil
250 grams potatoes
salt (to taste)
1 whole shallots
0.5 cube stock cube chicken
1 tin small tin chickpeas
4 whole tomatoes
250 ml water (boiling)
0.5 tsp curry powder
1 tsp garam masala
1 tsp turmeric
45 ml water

Burmese Curry paste

black pepper (to taste)
0.5 tsp cayenne pepper
2 cm fresh ginger
4 cloves garlic
1 tbsp olive oil
1 whole onions
1 tsp paprika
salt (to taste)
45 ml water

Rice

1 packet microwave brown rice

Recipe with pictures Steps

step 1 - Burmese marinade

make the burmese curry marinade by mixing the turmeric, curry powder and garam masala in the rectangular pie dish with a little water to make a paste
place the chicken in the marinade
cover with cling film
refrigerate for at least two hours preferably overnight

Step 2

Take the chicken out of the fridge
peel the potatoes
roughly chop the potatoes
add to a pan of boiling water
cook till soft

Step 3

peel and chop the onion(s) finely
peel and crush the garlic using the garlic crusher or chop finely
peel and grate the ginger
add the curry paste ingredients to the food processor
blend until smooth

Step 4

heat the olive oil in the frying pan, add the chicken and fry from 4 to 5 minutes until golden brown
wrap in foil and set a side

Step 5

empty the contents of the food processor into the chicken frying pan
stir to ensure the paste doesnt burn
cook till it browns and thickens

Step 6

chop tomatoes removing the hard central core
add to the frying pan with the curry paste
cook for 2 minutes

Step 7

remove the outer toughened leaves from the lemon grass and finely chop the inner leaves
remove the frying pan from the heat and add the honey and lemon grass
return to the heat and gently warm through
cook for 3 to 4 mins
stir occasionally

Step 8

drain the chickpeas and rinse with fresh water, add to the curry
drain the potatoes and add to the curry

Step 9

trim the green beans
add to the curry
cook for 3 to 4 mins

Step 10

add the stock cube to boiling water
Add the chicken and stock to the curry
season with salt and pepper
cook for 10 mins

Step 11

wash and finely chop the fresh coriander
peel and finely chop the shallot(s)
juice the lime
add the coriander, shallots and lime juice to a small bowl

Step 12

warm the precooked rice by following the instructions
place the rice in individual serving dishes

Step 13

place the Burmese curry on top of the rice
sprinkle the coriander and onions over the curry
serve immediately

Recipe Utensils

2 chopping board
1 cling film
1 fish slice
1 foil
1 food processor
2 frying pan
1 Garlic crusher
1 grater
1 jug
2 large knife
1 medium pan
1 rectangular pie dish
1 sieve
1 small bowl
1 squeezer

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How to make Burmese chicken & potato curry

First the chicken thighs are marinated in curry powder, garam masala and turmeric.. The potatoes are cubed and par boiled, The ginger, garlic, onions, and paprika are whizzed to a paste with a little water. The chicken thigh fillets are lightly browned and then set a side, the curry paste is cooked is lightly fried till thick and then add the tomatoes. Add the honey, lemongrass, potatoes, chickpeas and green beans and return the chicken to the pan cook for ten minutes.

What to serve with Burmese chicken curry

This recipe is perfect to serve in Autumn, winter and late spring, serve it with

rice and a garnish of chopped coriander, finely chopped shallots and lime juice
noodles crispy fried or boiled noodle
crispy onion rice - rice mixed with fried crispy onions

This recipe is ideal for a themed Burmese dinner party, or for a family meal or Friday curry night with friends

Can I freeze this curry

Burmese chicken curry is perfect for freezing cook and allow to cool and then freeze. Defrost and reheat till piping hot

Other chicken curry recipes

Thai Chicken Curry with Rice

Chicken and Spinach Curry with Poppadoms

Chicken bhuna with rice

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