Best 2 Burmese Chicken Curry Gaeng Gai Bama Recipes

Embark on a culinary journey to the vibrant streets of Myanmar and discover the tantalizing flavors of Burmese chicken curry, a dish that sings with bold spices, rich coconut milk, and the tender caress of chicken. Known locally as Gaeng Gai Bama, this dish is a harmonious blend of Burmese and Thai influences, capturing the essence of both cultures in every bite. In this article, we present a collection of authentic Burmese chicken curry recipes that will transport you to the heart of Myanmar's culinary scene. From the classic Gaeng Gai Bama to variations that showcase the diverse culinary traditions of the region, each recipe is a celebration of Burmese cuisine. Let your taste buds dance with delight as you explore the vibrant flavors and aromas that make Burmese chicken curry a beloved dish.

Here are our top 2 tried and tested recipes!

GAENG GAI BAMA (CHICKEN CURRY BURMESE STYLE)

Gaeng Gai Bama (Chicken Curry Burmese Style) image

Wonderful recipe I was given after attending a dinner party where this soup was served at an appetizer.

Provided by Member 610488

Categories Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup vegetable oil
8 shallots, thinly sliced
1 lb boneless skinless chicken breast, cut into large pieces
2 tablespoons red curry paste
1 tablespoon curry powder
1/2 cup coconut milk
1/4 cup pureed tomatoes
2 tablespoons fish sauce
1 tablespoon palm sugar or 1 tablespoon brown sugar
2 medium tomatoes, cut into wedges
1 bunch cilantro, chopped

Steps:

Heat the vegetable oil in a medium skillet over low heat, and stir fry the shallots until browned and tender. Drain, reserving the oil, and set aside.
Place the chicken in the skillet with the reserved oil, and stir in the curry paste and curry powder to evenly coat. Pour in enough water to cover, and bring to a boil.
Reduce heat, cover skillet, and simmer until the chicken is no longer pink and juices run clear.
Stir the coconut milk, tomato puree, fish sauce, sugar, and 1/2 the tomato wedges into the skillet. Cook and stir over low heat until the mixture is smooth and creamy.
Mix in the remaining tomatoes, and continue cooking until tender. Top with cilantro and the fried shallots to serve.

Nutrition Facts : Calories 446, Fat 23, SaturatedFat 8.2, Cholesterol 72.6, Sodium 864.3, Carbohydrate 33.9, Fiber 1.7, Sugar 24.6, Protein 27

BURMESE CHICKEN CURRY

Burmese Chicken Curry image

A mildly spiced curry from Burma with a beautiful fish-infused sauce! Try it!!! Garam Masala can be found in most supermarkets in the spice section or from asian supermarkets. You can also make your own pretty easily. This meal is excellent served with rice and indian breads such as chapati, roti or naan.

Provided by Lee Jackson

Categories World Cuisine Recipes Asian

Time 1h5m

Yield 8

Number Of Ingredients 15

Ingredients

2 ¼ pounds skinless, boneless chicken thighs, cut into chunks
2 teaspoons curry powder
½ teaspoon garam masala
1 teaspoon salt
2 onions, chopped
1 tablespoon minced garlic
1 teaspoon minced fresh ginger root
½ teaspoon cayenne pepper
2 teaspoons paprika
2 tablespoons water
5 teaspoons corn oil
2 tomatoes, chopped
1 teaspoon minced lemon grass
1 tablespoon fish sauce
1 cup water

Steps:

Rub chicken thighs with curry powder, garam masala, salt. Cover and set aside. Place onion, garlic, ginger, cayenne pepper, and paprika in a blender with 2 tablespoons of water and blend into a smooth paste.
Heat the oil in a large, lidded skillet over medium heat. Cook and stir onion mixture until darkened, about 7 minutes. Stir in chicken thighs and cook for 3 to 4 minutes, then add tomatoes, lemon grass, and fish sauce. Cook for 2 minutes. Stir in 1 cup of water and bring the curry to a boil. Cover and reduce heat to low and cook until the chicken begins to fall apart, stirring occasionally, 25 to 35 minutes. Remove lid and increase heat. Cook until the sauce is reduced, about 5 minutes. Skim off excess oil from the top and discard.

Nutrition Facts : Calories 215.2 calories, Carbohydrate 5 g, Cholesterol 77 mg, Fat 11.5 g, Fiber 1.3 g, Protein 22.3 g, SaturatedFat 2.7 g, Sodium 495.4 mg, Sugar 2.1 g

Tips for Making Burmese Chicken Curry:

Choose the Right Chicken: Use bone-in, skin-on chicken pieces for a richer flavor and texture.
Tenderize the Chicken: Marinate the chicken in a mixture of yogurt, turmeric, and garlic for at least 30 minutes before cooking. This will help to tenderize and flavor the chicken.
Use Fresh Ginger, Garlic, and Lemongrass: These ingredients are essential for creating the authentic flavor of Burmese chicken curry. Be sure to use fresh, not dried, ingredients for the best flavor.
Don't Skimp on the Spices: Burmese chicken curry is a flavorful dish, so don't be afraid to use a generous amount of spices. The most important spices for this dish are turmeric, cumin, coriander, and chili powder.
Simmer the Curry for Flavor: After adding all of the ingredients to the pot, bring the curry to a boil, then reduce heat and simmer for at least 30 minutes. This will allow the flavors to develop and deepen.
Serve with Authentic Burmese Garnishes: Traditional garnishes for Burmese chicken curry include crispy shallots, cilantro, and lime wedges. These garnishes add a burst of flavor and color to the dish.

Conclusion:

Burmese chicken curry is a delicious and flavorful dish that is sure to please everyone at your table. With its complex flavors and tender chicken, this curry is a perfect meal for any occasion. Serve it with rice or your favorite bread and enjoy!

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