Burmese Curry

Burmese Curry Recipe - A Delicious and Authentic Dish from Burma

Region / culture: Burma | Preparation time: 15 minutes | Cooking time: 1 hour | Servings: 4

Introduction

Burmese Curry is a flavorful and aromatic dish that combines tender chicken with a rich and creamy coconut milk sauce. This dish is perfect for those who enjoy a balance of savory and spicy flavors.

History

Burmese Curry has its roots in traditional Burmese cuisine, which is known for its use of fresh herbs and spices. The dish has evolved over time to incorporate influences from neighboring countries such as India and Thailand, resulting in a unique and delicious flavor profile.

Ingredients

8 medium-sized boneless, skinless chicken thighs, chopped into bite-size chunks
2 medium onions, sliced finely
400 ml of chicken broth (made from a Marks and Spencer concentrate jar, or you can use Oxo or bouillon chicken cubes)
100 ml of coconut milk (made from Rajah creamed coconut bar, dissolved in warm water)
3 tbsp of gram flour (also known as besan, which is ground chickpea flour)
1 chunk of pre-pulped garlic (refer to a previous recipe for an explanation of pre-pulped garlic and ginger pieces)
1 chunk of pre-pulped ginger
1 cinnamon stick (also known as dal-chini), slit into two pieces
2 bay leaves (fun fact: bay leaf is the leaf of the laurel tree, which was considered holy in the days of the Roman Empire and used to crown honored people, hence the term 'resting on your laurels')
spices: ground coriander, garam masala, chili powder, salt, turmeric
A few drops of Thai sauce (optional)

How to prepare

Recipe Step 1

Fry the onions in some vegetable oil until they become translucent. Then add the spices - a teaspoon of turmeric, a teaspoon of chili powder, a teaspoon of salt, 2 tsp of coriander, and 2 tsp of garam masala. Stir well.
Continue frying the onions until they are limp.
Add the powdered spices and stir well.

Recipe Step 2

Once the spices are well mixed, add the chopped chicken thigh pieces and stir fry on high heat.

Recipe Step 3

Ensure the chicken is thoroughly coated in the onion and spice mixture until the chicken has a rubbery texture. Then add the pre-prepared chicken broth, bay leaves, and pieces of cinnamon stick.
Simmer the mixture for around 20 minutes. While it is simmering, add about half a glass of warm water to the gram flour powder and stir until all lumps are removed. Sieve the mixture through a tea-strainer to remove any clumps of gram flour, then pour it into the chicken pot. Stir the mixture, then add the coconut milk. Stir thoroughly - the mixture should start to thicken. Keep stirring until it reaches a consistent simmer. Leave it to simmer with the lid off for another 30 minutes.
After 30 minutes of simmering, add a few drops of Thai sauce and stir thoroughly.
Continue to simmer for another 30 minutes, stirring occasionally. After 30 minutes, add a few drops of fish sauce, stir, and it's done.
Taste the dish to ensure that there’s enough salt - add some if needed and stir thoroughly.
Turn off the heat - and it’s done! Serve on a bed of freshly-cooked rice noodles or basmati rice.
Enjoy your meal!
I really enjoyed cooking this dish - the coconut milk, gram flour, and sauce add a completely different dimension to the North Indian cooking that I’m used to - but I certainly will be cooking something like this again!.

Variations

Substitute chicken with tofu or shrimp for a vegetarian or seafood version of this dish.
Add vegetables such as bell peppers, carrots, or potatoes for added texture and flavor.

Cooking Tips & Tricks

Be sure to fry the onions until they are translucent to bring out their natural sweetness.

- Simmer the curry slowly to allow the flavors to meld together and the sauce to thicken.

- Adjust the amount of Thai sauce and fish sauce to suit your personal taste preferences.

Serving Suggestions

Burmese Curry is best served over a bed of steamed rice or rice noodles. Garnish with fresh cilantro and a squeeze of lime juice for added flavor.

Cooking Techniques

Be sure to simmer the curry slowly to allow the flavors to develop.

- Stir the curry occasionally to prevent sticking and ensure even cooking.

Ingredient Substitutions

Use cornstarch or all-purpose flour in place of chickpea flour.

- Substitute Thai sauce with soy sauce or Worcestershire sauce.

Make Ahead Tips

Burmese Curry can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Serve Burmese Curry in a decorative bowl garnished with fresh herbs and a sprinkle of red chili flakes for a pop of color.

Pairing Recommendations

Burmese Curry pairs well with a side of steamed vegetables or a fresh cucumber salad. Serve with a cold beer or a glass of white wine for a complete meal.

Storage and Reheating Instructions

Store any leftovers of Burmese Curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

Each serving of Burmese Curry contains approximately 350 calories.

Carbohydrates

Each serving of Burmese Curry contains approximately 25 grams of carbohydrates.

Fats

Each serving of Burmese Curry contains approximately 15 grams of fats.

Proteins

Each serving of Burmese Curry contains approximately 30 grams of proteins.

Vitamins and minerals

Burmese Curry is rich in vitamin A, vitamin C, iron, and calcium.

Alergens

This recipe contains coconut milk and fish sauce, which may be allergens for some individuals.

Summary

Burmese Curry is a well-balanced dish that provides a good source of carbohydrates, proteins, and fats. It is also rich in vitamins and minerals, making it a nutritious meal option.

Summary

Burmese Curry is a delicious and aromatic dish that is sure to impress your family and friends. With a rich and creamy coconut milk sauce and tender chicken, this dish is perfect for a cozy night in or a special occasion. Enjoy!

How did I get this recipe?

The moment I found this recipe is one that will always be special to me. It was many years ago, during my travels through Southeast Asia. I had always been fascinated by the different cuisines of the world, and Burma was no exception. The flavors, the spices, the aromas - everything about Burmese cuisine captivated me.

One day, while wandering through a bustling market in Yangon, I stumbled upon a small, humble food stall. The aroma of spices and herbs wafted through the air, drawing me closer. Curious, I approached the stall and struck up a conversation with the elderly woman who was manning it.

She was kind and welcoming, and as we chatted, I learned that she had been cooking Burmese cuisine for decades. Her passion for food was infectious, and I couldn't help but be drawn in by her stories of family recipes and traditional dishes. When she mentioned her famous Burmese curry, I knew I had to learn the recipe.

The next day, I found myself back at the market, ready to learn the secrets of the legendary Burmese curry. The woman greeted me with a smile and beckoned me into her stall. Together, we gathered the ingredients - fresh turmeric, lemongrass, ginger, and a medley of spices. As we chopped, stirred, and simmered, she shared the history of the dish with me.

Burmese curry, she explained, was a dish that had been passed down through generations. Each family had its own unique recipe, with variations in spice blends and cooking techniques. But at its heart, Burmese curry was a comforting, soul-warming dish that brought families together around the dinner table.

As the curry bubbled away on the stove, the woman shared her tips and tricks with me - the importance of toasting the spices, the necessity of patience in allowing the flavors to meld, and the secret ingredient that would take the dish from good to exceptional. I listened intently, soaking up every word like a sponge.

Finally, the moment of truth arrived. The curry was ready, and we sat down to enjoy our creation. The first bite was a revelation - the flavors exploded on my tongue, a symphony of spice and heat, sweetness and tang. It was unlike anything I had ever tasted before, and I knew then and there that this recipe would become a staple in my own kitchen.

As I bid farewell to the woman at the market, she pressed a handwritten recipe into my hands. "Take this," she said with a smile. "Share the magic of Burmese curry with your loved ones. Keep the tradition alive."

And so, I returned home with a heart full of gratitude and a notebook full of recipes. Over the years, I have perfected my own version of Burmese curry, incorporating my own twists and tweaks to make it uniquely mine. But every time I make it, I remember that special day in Yangon, and the kind woman who shared her recipe with me.

Now, as I stand in my kitchen, surrounded by the aromas of turmeric and lemongrass, I can't help but smile. The magic of Burmese curry lives on in my home, a testament to the power of food to connect us with people and places far beyond our own borders. And for that, I am forever grateful.