There have been a lot of changes recently. I’ve started a new job, and as a result, I have a lot less time. I haven’t forgotten my blog, though devoting time to it has become more difficult. I will still be posting, but not as often as before.
Here’s the Burmese chicken curry, as promised.
Burmese Chicken Curry (See-Pyan)
SOURCE: adapted from Madhur Jaffrey: ‘The Ultimate Curry Bible’
PREPARATION TIME: 5 min
COOKING TIME: 20 min marinating + 40 min
CUISINE: Burmese
SERVES: 2 – 3
INGREDIENTS:
454 g chicken drumsticks
2 tsp hot curry powder (I used Madras curry powder)
1/2 tsp garam masala
salt
1 medium onion, chopped
2 cloves of garlic
2.5 cm or 1 inch piece of ginger, peeled and chopped
1/2 tsp cayenne pepper
1 tsp paprika
groundnut oil
1/2 tin of chopped tomatoes (Madhur uses 2 medium tomatoes, peeled and chopped)
1 tbsp* fish sauce (nam pla)
1 stick lemon grass (use the bottom 15 cm, lightly mashing the bulbous end)
or 1 tsp ground lemon grass
METHOD
I. Marinating the chicken
1. Place the chicken in a single layer in a wide dish. Sprinkle the curry powder, garam masala and salt over it, and rub them into the chicken.
2. Set aside for 20 minutes or longer, covering and refrigerating if necessary.
II. Making the curry
1. Pt the onions, garlic, ginger, cayenne and paprika into a blender and blend until smooth, adding a few tablespoons of water if needed.
2. Put the oil into a wide non-stick, lidded pan, and set on a medium-high heat.
3. When the oil is hot, add the paste from the blender to the oil, and fry for 6 – 7 min until the paste has darkened and reduced. Stir occasionally.
4. Add the chicken, and continue frying, stirring, for a further 3 – 4 mins, or until the chicken has become lightly browned.
5. Add the tomatoes, fish sauce and lemon grass, and stir for another 2 minutes.
6. Then add 125 water and bring to boil. Cover, reduce the heat to low, and cook gently for 25 minutes.
7. Remove the lid, increase the heat and reduce to the desired thickness. The oil should have risen to the top.
8. I served it with rice, garnished with coriander.
Verdict
Very simple and easy to make and very tasty! Will make it again! There was lots and lots of delicious juice that was great with rice!
Notes
* Madhur used 1 tbsp of fish sauce for 1.15 kg of chicken, and I used the same amount for 1 lb of chicken. It tasted ok, but it might have been a bit much. I’ll stick to Madhur’s quantities next time!
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8 responses so far ↓
katie // 29 January, 2008 at 8:29 pm |
Mon mari would absolutly love this!
Congrats on the new job…I hope you like it!
Nora // 31 January, 2008 at 11:13 pm |
Congrats on your new job. I hope that you are settling nicely into it and that your new colleagues are nice
It’s understandable that you would not have as much time to post.
I just made chicken curry last night, a la Singapore. Your Burmese version looks delicious, so I would be interested to try it to see how different it will taste to my curry. Thanks for sharing the recipe.
Maninas // 1 February, 2008 at 9:33 am |
KATIE, thank you! I do like it!
NORA, thank you!
Hey, I’d love to see the recipe for your Singaporean curry!
I have one such recipe in my ‘Ultimate Curry Bible’ by Madhur Jaffrey, and I was planning to make it soon!
Zlamushka // 3 February, 2008 at 12:51 pm |
Fabulous, I am so trying this one
Maninas // 3 February, 2008 at 4:44 pm |
Cool! Let me know what you think!
julie // 7 February, 2008 at 8:48 am |
Trying it !
Maninas // 7 February, 2008 at 9:14 am |
Hi Julie, thanks for visiting!
So, what did you think of the curry?
White On Rice Couple // 14 February, 2008 at 1:56 am |
This is a great dish! I have never had a curry from Burma yet and will love to try this one day. In fact, this curry will be my very first Burmese dish!