I am compelled to announce that this Burmese Chicken Curry is one of my absolute favourite South East Asian curries to make at home. Why? Where do I begin!?
1-2stick lemongrass (cut to about 15cm and lightly pounded to release aroma)
Garnishes
1bunchcilantro(optional)
1red chilli(cut into thin pieces) (optional)
1inchfresh ginger(peeled and cut into very thin batons) (optional)
Instructions
Sprinkle curry powder, salt and turmeric over the chicken and set aside. In a blender or food processor mix onions, garlic, paprika, chilli powder and ginger into a thick paste.
Heat the oil in a deep pan and fry the paste over a medium heat for about 10 minutes. Add the chicken and turn up the heat stirring for another few minutes. Add the tomatoes and stir for a further 5 minutes. Add 1 1/2 cups of warm water (enough to cover the chicken), the lemongrass and fish sauce. Stir well and bring to a simmer.
Turn down the heat to low, partially cover the pan and very gently simmer for at least 30 minutes until the chicken is tender.
Remove the lid and simmer for a further 10-15 minutes to reduce the sauce. Fish out the lemongrass - check for seasoning and serve!
Serving
Garnish the curry with the cilantro, chilli and ginger and serve hot with lots of fluffy Jasmine rice.
Video
Notes
Use a stick blender - I find them great when making simple pastes like this one. They create way less washing up and are quicker, giving more control of the texture of the paste.
Substitutions - I often use canned tomatoes or passata instead of fresh tomatoes. Use about 3/4 cup. I'll also sometimes make this curry with pork, a cut with a little fat like shoulder, cut into small pieces. You may need to cook for a little longer, say 45-60 minutes.
Add vegetables - I regularly add vegetables to this curry - my favourites are trimmed French Beans, which I'll add about 10 minutes before the sauce is cooked. You can also add raw potato chunks at the same time as the chicken.
Serving - Serve over lots of fluffy jasmine rice or some freshly cooked egg or rice noodles.
Storage fridge - This curry will stay fresh in the fridge (getting better by the day) for 5-6 days. Make sure it's in an airtight container.
Storage freezer - It'll freeze in airtight containers, in single portions and stay good for 3+ months. Cook from frozen in the microwave until piping hot. Remember to stir regularly to avoid burning. Alternatively, defrost completely and reheat in a pan until piping hot.