BURMESE CHICKEN CURRY
This recipe is from Sunset Magazine's Food Processor Cook Book, now out of print. These days I generally reduce the salt and the soy sauce a bit, but have included amounts as per the original recipe. What I like in particular about this recipe is that, except for the fresh chicken, I generally have all of these ingredients in the pantry. I serve this over rice or rice noodles.
Provided by duonyte
Categories Curries
Time 1h30m
Yield 4-5 serving(s)
Number Of Ingredients 12
Steps:
- Slice three of the onions and set aside.
- Cut the remaining two onions into chunks, and process with the chile peppers, ginger and garlic, until pureed.
- Mix together the salt and turmeric and rub the chicken with the mixture.
- Heat the oil in a skillet over medium-high heat, add the chicken and cook until it is browned, turning over once, about 10 minutes. Remove the chicken.
- Add the sliced onions and the pureed onion mixture to the pan and cook, stirring occasionally, until the sliced onion is very limp.
- Process the tomatoes with their liquid until smooth; add to the skillet along with the water, soy sauce and zest.
- Return the chicken except for the breasts to the pan, cover, and simmer for 25 minutes.
- Add the breast pieces and continue to simmer, covered, for about 20 more minutes, or until the meat is no longer pink.
- Remove the chicken from the skillet to a serving dish and cover to keep warm.
- Boil the sauce, uncovered, stirring constantly, until it is reduced to about 3 cups. Skim off and discard the fat. Spoon the sauce over the chicken.
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Lynn Schmidt
[email protected]I'll definitely be making this again and again.
Md Sony
[email protected]This recipe is a keeper!
Madilyn Wyers
[email protected]I can't wait to try this recipe again!
Cristian Quintero Patiño
[email protected]This recipe is a must-try for any home cook.
Olly Page
[email protected]I would recommend this recipe to anyone who loves chicken curry.
Abdullahi Adepoju
[email protected]Overall, I thought this recipe was just okay. It wasn't bad, but it wasn't amazing either.
vincent carrier
[email protected]This recipe was missing some key ingredients that I had to add in order to make it taste good.
mike andholly9
[email protected]I accidentally used the wrong type of curry paste and it ruined the dish.
guriya Junaid
[email protected]I'm not sure what I did wrong, but my curry turned out really watery.
MENTAL- MAYHEM
[email protected]This curry was a bit too time-consuming to make, but it was worth it in the end.
Abygale Black
[email protected]I found this recipe to be a bit bland. I had to add some extra spices to make it more flavorful.
Dominic Avilez
[email protected]This curry was a bit too spicy for my taste, but I still enjoyed it.
Diyash Bhatt
[email protected]I'm not usually a fan of chicken curry, but this recipe changed my mind. It was so delicious and I couldn't get enough of it.
Obi Ugwumba
[email protected]This is my new favorite chicken curry recipe. It's so flavorful and easy to make.
Jarad Higgins
[email protected]I made this curry for a party and it was a huge success. Everyone loved it!
Eltrinity Mc
[email protected]This curry was so easy to make and so delicious. I loved the unique flavor of the Burmese spices.
Ramiya Wesley
[email protected]I've tried many chicken curry recipes, but this one is by far the best. The combination of spices is perfect and the coconut milk gives it a creamy richness.
Ian Alleyne
[email protected]This Burmese chicken curry was a hit with my family! The flavors were amazing and the chicken was so tender. I will definitely be making this again.