Burmese Chicken Curry Recipe

Looking for an easy Burmese Chicken Curry recipe? Learn how to make Burmese Chicken Curry using healthy ingredients.


Submitted by leighla17

Makes 12 servings



The only way I can describe this is that is hot and spicy but creamy and comforting. Garnish this dish with tons of green onion slices, cilantro and a sliced hard-boiled egg.

Recipe Ingredients for Burmese Chicken Curry

3 tablespoons fish sauce
3 tablespoons soy sauce
3 cloves garlic, chopped
2 tablespoons fresh ginger, peeled and grated
2 teaspoons ground turmeric
2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
1/4 cup olive oil
2 medium yellow onions, chopped (2 cups)
2 teaspoons ground paprika
1 teaspoon cayenne pepper
1 1/3 cups lite coconut milk
4 cups fat free, low sodium chicken stock
1/2 cup Garbanzo Bean Flour
9 1/2 oz udon noodles, dry

Recipe Directions for Burmese Chicken Curry

  1. In a medium bowl, combine the fish sauce, soy sauce, garlic, ginger, and turmeric. Add the chicken and mix well. Set aside. I actually left mine in the fridge overnight.

  2. In a medium heavy-bottomed pot or Dutch oven, heat the oil over medium-high heat until it becomes runny and starts to shimmer. Stir in the onions and cook until soft and translucent, 3 to 4 minutes. Add the paprika and cayenne pepper and mix until the onions are well coated.

  3. Tumble in the chicken and raise the heat to medium-high. Stir and cook until the chicken is no longer pink, 4 to 5 minutes. Add the coconut milk and stock and bring to a gentle boil, stirring constantly to prevent the mixture from curdling. Reduce the heat to medium-low, cover, and simmer gently for 20 minutes to allow the flavors to meld.

  4. Stir in the garbanzo bean flour paste and return to a boil. Simmer over medium-low heat until the sauce is thick like heavy cream, 5 to 10 minutes. Adjust the consistency with more stock for a thinner gravy or more garbanzo bean flour for a thicker gravy. Taste and add more fish or soy sauce if necessary. Reduce the heat to very low and keep warm until ready to serve.

  5. Just before serving the soup, cook the noodles in a large pot of water according to package directions. Tip into a colander over the sink and rinse under cold running water. Drain and place in a bowl. Toss in a little oil to prevent sticking.

  6. Divide the noodles among individual soup bowls and ladle about 1 1/2 cups sauce over them. Garnish with eggs, siracha, onions, cilantro, limes, and fish sauce as desired.

Categories

Chicken, Soup, Asian

Nutrition Facts
Serving Size 239.6g
Amount Per Serving
Calories
257
Calories from Fat
78
% Daily Value*
Total Fat
8.7g
13%
Saturated Fat
1.9g
10%
Trans Fat
0.0g
Cholesterol
48mg
16%
Sodium
782mg
33%
Potassium
416mg
12%
Total Carbohydrates
22.8g
8%
Dietary Fiber
2.7g
11%
Sugars
2.3g
Protein
22.4g
Vitamin A 5% Vitamin C 5%
Calcium 3% Iron 13%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • Low in sugar
  • High in niacin
  • High in selenium
  • High in vitamin B6
  •   Bad points
  • High in sodium
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