By Caroline Williams-Weir
Burmese chicken curry with turmeric garlic and ginger
18 steps
Prep:20minCook:55min
This Burmese chicken curry with turmeric garlic and ginger is a gorgeously scented curry dish to spice up your evening. A perfect romantic meal.
Updated at: Thu, 17 Aug 2023 13:29:17 GMT
Nutrition balance score
Unbalanced
Glycemic Index
47
Low
Glycemic Load
47
High
Nutrition per serving
Calories1015.7 kcal (51%)
Total Fat56.4 g (81%)
Carbs99.8 g (38%)
Sugars15.2 g (17%)
Protein34.3 g (69%)
Sodium1088.1 mg (54%)
Fiber10.7 g (38%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Chicken
2chicken filets
½ tspturmeric powder
1onion
peeled and pounded
1onion
peeled and finely sliced
1 clovegarlic
peeled and pounded
1 inchginger
peeled and pounded
1 tspsweet Paprika
½ tsplemongrass powder
¾ cupwater
olive oil
salt
pepper
4 sprigsfresh cilantro
coriander
Rice
Instructions
Prepare the rice
Step 1
Heat a tablespoon of olive oil in a large pan on high heat.
Step 2
Add the onion, cook for 2 minutes.
Step 3
Add the rice, garlic and salt cook for a minute.
Step 4
Add the sugar and cook for 1 more minute.
Step 5
Add the coconut milk and the water, cover and turn the heat to very low heat when the water boils.
Step 6
Cook for 50 minutes.
Prepare the chicken
Step 7
Cut the chicken into four pieces.
Step 8
Add turmeric and salt, leave 10 minutes to marinate.
Step 9
Heat olive oil in a frying pan on medium heat.
Step 10
Add the sliced onion and a pinch of salt and cook for 2 minutes.
Step 11
Add the turmeric and cook for a minute.
Step 12
Add the pounded onion and cook for 2 minutes.
Step 13
Add the garlic, ginger and cook for a minute.
Step 14
Turn to high heat.
Step 15
Add the sweet paprika, chicken, a tablespoon of olive oil, lemongrass, black pepper and cook for 2 minutes.
Step 16
Pour the water and turn to low heat.
Step 17
Cook for 10 minutes.
Step 18
Sprinkle with fresh cilantro (coriander) before serving.
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