Before we begin, I am compelled to announce that this Burmese Chicken Curry is my absolute favourite South East Asian curry to make at home. Packed with all the wonderful characteristics of Burmese cuisine, a fragrant hit of sweet, sour, salt and spice in every delicious spoonful.
I first discovered this curry in one of my most treasured (and most dog-eared) cookbooks The Ultimate Curry Bible from Indian TV chef Madhur Jaffrey. An unassuming recipe from a country whose food I knew little about.
I've been cooking variations on her recipe for many years and must have made this dish 500+ times. It truly is one of my most favourite dishes ever.
This recipe is simple to follow and easy to prepare - the only tech you need is a stick blender - and you'll be good to go. You'll be pleased to know that it's also a healthy curry. Not a lot of fat, no calorie rich coconut cream - just honest, wholesome ingredients. It feels lighter and brighter than some curries of India or Malaysia, so a great option if you're craving something lighter.