Bowl of Chicken Curry, Burma
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Chicken Curry, Burma


Burma
Serves:
Effort:
Sched:
DoAhead:  		 2+ w/rice
***
1-1/2 hr
Yes		 This excellent curry shows a strong Indian influence, but with a Burmese finish. It is moderately hot by Burmese and Southern California standards - adjust as needed.

1-1/4
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3
1/2
1/2
1/2
1/4
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5
2
1
1
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3
3
2
2
1
1
#
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t
t
t
t
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oz
cl
in

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T

t
c
T
T
Chicken (1)
-- Marinade
Thai chili dry (2)
Cinnamon
Allspice
Turmeric
Salt
-- Aromatics
Shallots
Garlic
Ginger root
Chili red (3)
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Oil
Curry Leaves (4)
Garam Masala (5)  
Stock
Fish Sauce (6)
Lime Juice
Prep   -   (30 min)
  1. Cut CHICKEN into bite size pieces about 1-1/2 inch to a side. If using whole chicken parts (legs, thighs, wings) cut each part in half crosswise. A razor sharp Chinese cleaver knife driven by a soft faced mallet is perfect for this.
  2. Dry roast DRY CHILIS until they begin to darken, then grind together all Marinade items. Massage into Chicken and set aside for about 1 hour.
  3. Chop SHALLOTS small, Crush GARLIC and chop fine. Slice GINGER ROOT very thin, cut slices into threads and chop fine. Chop RED CHILI small. Mix all and grind to a paste in a large stone mortar or in a mini-prep food processor.
  4. Squeeze LIME JUICE.
Run   -   (1 hr)
  1. Heat OIL in a wok or spacious sauté pan and fry Chicken until just starting to brown. Scoop out with a slotted spoon, drain and set aside.
  2. Stir in the Shallot Mix and fry for about 3 minutes until aromatic and raw flavor is gone, then stir in Curry Leaves and Garam Masala until aromatic (1 minute).
  3. Stir Chicken back in until well coated, then stir in Stock. Cover and simmer for about 45 minutes until chicken is cooked tender and sauce is reduced to the desired degree.
  4. Stir in Fish Sauce and simmer 1 minute, then stir in Lime Juice and take off heat.
  5. Serve with plenty of Jasmine rice.
NOTES:

  1. Chicken:

      Weight is for boneless pieces - preferably thigh / leg meat for best flavor and texture. Bone in pieces can also be used but increase the weight to 1-1/2 pounds.

  2. Chili, dry:

      Arbols will work if you don't have Thai, or the common Japones for less heat. For details see our Thai Chilis page.

  3. Chili, Red:

      Around here we all use Red Fresnos, but other medium hot red chilis will work fine. For details see our Thai Chilis page.

  4. Curry Leaves:

      These fresh leaves are necessary for the true flavor of southern India, and are now reasonably available in Indian and Southeast Asian markets, at least here in California. Dried ones aren't of much use (unless you force dried them yourself within a couple weeks). If you don't have them you will have to leave them out - there is no acceptable substitute. Use caution with how many you use, because some people don't like the resinous taste. For details see our Curry Leaves page.

  5. Garam Masala:

      This is a "standard" spice mix, but varies a lot from region to region, and some from one household to another within the regions. Our Garam Masala - Bengal would be good, as Bengal is not far from Burma.

  6. Fish Sauce

      This clear liquid is as essential to Southeast Asian cuisines as it was to Imperial Rome. If you are unfamiliar with it, see our Fish Sauce Introduction page.

  7. Comments:

    Both Burma and Myanmar are correct and allowed. Both refer to the dominant Bamar tribe. Aung San Suu Kyi uses Burma.
  8. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch tt=to taste ar=as required
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