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Burmese Chicken Curry

the.instructor's picture
  Yellow split peas 3⁄4 Cup (12 tbs)
  Water 1 1⁄2 Cup (24 tbs)
  Salad oil 1⁄2 Cup (8 tbs)
  Ground turmeric 1⁄4 Teaspoon
  Onions 3 Large, chopped
  Garlic 4 Clove (20 gm), minced / pressed
  Finely chopped fresh ginger 2 Tablespoon, or crushed
  Cayenne 1 Teaspoon
  Curry powder 2 Tablespoon
  Ground cumin 1⁄2 Teaspoon
  Whole chicken breasts 6 Pound, skinned, boned and cut into 1/2 inch thick, 3 inch long strips (6 Pieces, 1 Pound Each)
  Bay leaf 1
  Cinnamon stick 2 Inch (1 Piece)
  Homemade chicken broth/Canned regular strength chicken broth 8 Cup (128 tbs)
  Coconut milk 1 1⁄2 Cup (24 tbs) (Homemade / Canned / Thawed Frozen)
  Fish sauce/Salt To Taste (Nam Pla)
  Boiled noodles 2 Cup (32 tbs)

In a blender, whirl split peas until finely ground.
Mix with water.
Set aside.
Pour oil into an 8- to 10-quart pan over low heat.
When oil is warm, stir in turmeric and cook, stirring, for about 1 minute (do not allow to burn).
Add onions; cook, stirring occasionally, until very soft but not browned, about 20 minutes.
Add garlic, ginger, cayenne, curry powder, and cumin; cook, stirring, for about 1 minute.
Stir in chicken, bay leaf, and cinnamon stick.
Add broth, then stir in split pea mixture and coconut milk.
Bring to a boil; reduce heat, cover, and simmer, stirring often, until broth thickens, about 30 minutes.
Add fish sauce to taste.
If made ahead, let cool, then cover and refrigerate for up to 1 day; reheat, covered, over low heat.
Let guests spoon curry over noodles, then top with chiles (if desired) and condiments.

Recipe Summary

Main Dish
Cook Time: 
2 Minutes

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 7783 Calories from Fat 2229

% Daily Value*

Total Fat 260 g399.9%

Saturated Fat 98 g489.8%

Trans Fat 2.6 g

Cholesterol 1707.9 mg569.3%

Sodium 6909.1 mg287.9%

Total Carbohydrates 593 g197.7%

Dietary Fiber 103.7 g414.7%

Sugars 82.1 g

Protein 759 g1517.4%

Vitamin A 66.3% Vitamin C 220.1%

Calcium 112.4% Iron 334.5%

*Based on a 2000 Calorie diet


Burmese Chicken Curry Recipe