Fragrant & Flavorful: Authentic Burmese Chicken Curry Recipe

Burmese Chicken Curry, also known as Ohn No Khao Swè (though that name often refers to the noodle dish), is a deeply flavorful and comforting dish that showcases the unique blend of spices and ingredients characteristic of Burmese cuisine. Unlike many Indian curries, Burmese curry often features a lighter, brighter flavor profile, emphasizing ingredients like ginger, garlic, turmeric, and fish sauce. This recipe offers a simplified yet authentic approach to creating this delicious curry in your own kitchen. Get ready to embark on a culinary journey to Myanmar!

Why You’ll Love This Recipe

* **Incredible Flavor:** The combination of aromatic spices, umami-rich fish sauce, and creamy coconut milk creates an irresistible depth of flavor.
* **Relatively Easy to Make:** While the ingredient list may seem long, the cooking process is straightforward and doesn’t require any advanced culinary skills.
* **Customizable:** You can easily adjust the spice level and the type of vegetables you add to suit your preferences.
* **Perfect for Meal Prep:** This curry tastes even better the next day, making it ideal for meal prepping or batch cooking.
* **Unique and Impressive:** Burmese cuisine is still relatively underrepresented in Western cooking, so this dish is a fantastic way to impress your friends and family with something new and exciting.

Ingredients You’ll Need

Here’s a breakdown of the key ingredients for this Burmese Chicken Curry:

• Chicken: Bone-in, skin-on chicken pieces are preferred for maximum flavor. Chicken thighs and drumsticks are excellent choices. You can also use boneless, skinless chicken breasts or thighs, but the flavor will be slightly less intense. About 2 pounds (900g) is a good starting point.
• Onion: A large yellow or white onion, finely chopped, forms the base of the curry.
• Garlic: Fresh garlic, minced, is essential for its pungent aroma and flavor.
• Ginger: Fresh ginger, grated or finely minced, adds a warm, spicy note.
• Turmeric Powder: Turmeric gives the curry its characteristic yellow color and earthy flavor.
• Chili Powder: Use a mild chili powder or Kashmiri chili powder for a gentle heat and vibrant color. Adjust the amount to your preference.
• Fish Sauce: Fish sauce adds a salty, umami-rich flavor that is crucial to Burmese cuisine. Use a high-quality fish sauce for the best results. Red Boat fish sauce is a popular choice.
• Coconut Milk: Full-fat coconut milk provides richness and creaminess to the curry. Canned coconut milk is convenient and readily available.
• Tomato Paste: Tomato paste adds depth of flavor and a slightly tangy note.
• Vegetable Oil: Use a neutral vegetable oil like canola or sunflower oil for cooking.
• Potatoes: Yukon Gold potatoes, peeled and cubed, add heartiness to the curry.
• Bay Leaves: Bay leaves infuse the curry with a subtle, aromatic flavor.
• Chicken Broth/Stock: Chicken broth or stock adds moisture and flavor to the curry. You can use homemade or store-bought broth.
• Lime Wedges: Fresh lime wedges, for serving, add a bright, acidic counterpoint to the richness of the curry.
• Cilantro: Fresh cilantro, chopped, for garnish, adds a fresh, herbaceous note.
• Salt and Pepper: To taste.

Detailed Recipe with Step-by-Step Instructions

Follow these detailed instructions to create your own delicious Burmese Chicken Curry:

Yields: 6-8 servings
Prep time: 20 minutes
Cook time: 1 hour

Ingredients:

• 2 lbs (900g) bone-in, skin-on chicken pieces (thighs and drumsticks preferred)
• 1 large yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 inch ginger, grated or finely minced
• 2 teaspoons turmeric powder
• 1-2 teaspoons chili powder (adjust to taste)
• 2 tablespoons fish sauce
• 1 (13.5 oz) can full-fat coconut milk
• 2 tablespoons tomato paste
• 2 tablespoons vegetable oil
• 2 medium Yukon Gold potatoes, peeled and cubed
• 2 bay leaves
• 1 cup chicken broth/stock
• Salt and pepper to taste
• Fresh lime wedges, for serving
• Fresh cilantro, chopped, for garnish

Equipment

• Large Dutch oven or heavy-bottomed pot
• Cutting board
• Knife
• Grater or Microplane for ginger
• Measuring spoons and cups

Instructions

1. Prepare the Chicken: Pat the chicken pieces dry with paper towels. Season generously with salt and pepper.
2. Sauté the Aromatics: Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
3. Add Garlic, Ginger, and Spices: Add the minced garlic and grated ginger to the pot and cook for another minute, until fragrant. Stir in the turmeric powder and chili powder and cook for 30 seconds, stirring constantly, until the spices are fragrant.
4. Brown the Chicken: Add the chicken pieces to the pot and brown on all sides. This step is important for developing flavor. Work in batches if necessary to avoid overcrowding the pot.
5. Add Tomato Paste and Fish Sauce: Stir in the tomato paste and fish sauce. Cook for another minute, stirring constantly, to allow the tomato paste to caramelize slightly.
6. Add Coconut Milk and Chicken Broth: Pour in the coconut milk and chicken broth. Add the bay leaves. Bring the mixture to a simmer.
7. Add Potatoes: Add the cubed potatoes to the pot.
8. Simmer the Curry: Reduce the heat to low, cover the pot, and simmer for at least 45 minutes, or until the chicken is cooked through and the potatoes are tender. The longer the curry simmers, the more flavorful it will become.
9. Adjust Seasoning: Taste the curry and adjust the seasoning as needed. Add more salt, pepper, or fish sauce to taste. If the curry is too thick, add a little more chicken broth. If it’s too thin, simmer uncovered for a few minutes to reduce the sauce.
10. Serve: Remove the bay leaves before serving. Serve the Burmese Chicken Curry hot, garnished with fresh cilantro and lime wedges. Serve with rice or naan bread for soaking up the delicious sauce.

Tips for Success

* Don’t skip the browning step: Browning the chicken is crucial for developing a deep, rich flavor in the curry. Take the time to brown the chicken pieces on all sides before adding the other ingredients.
* Use high-quality fish sauce: The quality of the fish sauce will significantly impact the flavor of the curry. Choose a reputable brand like Red Boat for the best results.
* Simmer for a long time: The longer the curry simmers, the more flavorful it will become. Aim for at least 45 minutes, but longer is even better. You can even make the curry a day ahead of time and reheat it before serving.
* Adjust the spice level to your preference: If you prefer a milder curry, use less chili powder. If you like it spicier, add more chili powder or a pinch of cayenne pepper.
* Add other vegetables: Feel free to add other vegetables to the curry, such as green beans, peas, or carrots. Add them towards the end of the cooking time so they don’t become overcooked.
* Use bone-in, skin-on chicken: For the most flavorful curry, use bone-in, skin-on chicken pieces. The bones and skin add richness and depth of flavor to the sauce.
* Don’t be afraid to experiment: This recipe is a starting point. Feel free to experiment with different spices and ingredients to create your own unique version of Burmese Chicken Curry.

Variations

* Vegetarian Burmese Curry: Replace the chicken with firm tofu or a combination of vegetables like chickpeas, cauliflower, and sweet potatoes. Use vegetable broth instead of chicken broth and omit the fish sauce, replacing it with a vegetarian fish sauce substitute or a splash of soy sauce for umami.
* Spicy Burmese Curry: Add more chili powder, cayenne pepper, or fresh chili peppers to increase the spice level.
* Creamy Burmese Curry: Add a dollop of sour cream or yogurt at the end of cooking for an extra creamy texture.
* Burmese Chicken and Potato Curry: Increase the amount of potatoes or add other root vegetables like carrots or parsnips.
* Burmese Chicken and Noodle Curry (Ohn No Khao Swè): Serve the curry over rice noodles and top with crispy fried onions, hard-boiled eggs, and fresh cilantro. (Note: This is closer to the traditional Ohn No Khao Swè, but still a variation.)

Serving Suggestions

* Rice: Serve the curry with steamed jasmine rice or brown rice.
* Naan Bread: Serve with warm naan bread for dipping into the sauce.
* Salad: Serve with a simple green salad or a cucumber salad to balance the richness of the curry.
* Condiments: Offer condiments like lime wedges, chopped cilantro, and crispy fried onions for guests to customize their bowls.

Storage Instructions

* Refrigerate: Store leftover Burmese Chicken Curry in an airtight container in the refrigerator for up to 3-4 days.
* Freeze: Freeze the curry in an airtight container for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
* Reheating: Reheat the curry in a saucepan over medium heat, stirring occasionally, until heated through. You may need to add a little broth or water if the curry has thickened too much. You can also reheat it in the microwave.

Nutritional Information (Approximate)

(Note: Nutritional information will vary based on specific ingredients and portion sizes.)

* Calories: 400-500 per serving
* Fat: 25-35g
* Protein: 25-35g
* Carbohydrates: 20-30g

Conclusion

This Burmese Chicken Curry recipe is a delicious and relatively easy way to experience the unique flavors of Burmese cuisine. With its aromatic spices, creamy coconut milk, and tender chicken, this curry is sure to become a new favorite. So, gather your ingredients, follow the steps, and enjoy a flavorful journey to Myanmar!

Enjoy!

Don’t forget to share your creation on social media using #BurmeseChickenCurry and tag us in your photos! We love to see your culinary adventures!

Happy Cooking!