This Burmese chicken curry is a delicious combination of Indian and Thai flavours. If you like trying new curry recipes then why not try this spicy Burmese recipe? It's an easy healthy curry and the leftovers are great the next day too!
I love any kind of curry, and love to try new curry recipes. I used to make a different curry every week. Now, I still keep eating curries but I don't necessarily make a new one every week. I've got my favourites I like to keep remaking and I quite like some of our local takeaways as well. Ok, I know they're much less healthy than homemade curries but I still enjoy them.
The Inspiration for this Burmese Chicken Curry
This Burmese chicken curry (See-Pyan) caught my eye a few weeks ago. It is adapted from a Madhur Jaffrey recipe in Madhur Jaffrey's Ultimate Curry Bible. As soon as I read the recipe I immediately knew that I wanted to make it.
Part of the reason it caught my eye was because it was a Burmese recipe as well as a curry. A few years ago I attended a cookery class focusing on Burmese food. One of the dishes we made was a curry, not at all the same as this one as it didn't use a curry paste, but it was absolutely delicious.
What is Burmese food like?
We learnt that Burmese food, like many oriental cuisines, uses sweet, salty and sour flavours. Many dishes can be more of an acquired taste because of the sourness. But don't let me put you off. This Burmese curry is not sour at all. Because of the location of Burma the cuisine is heavily influenced by Indian and Thai cooking styles and flavours and this dish is an example of that.
This Burmese chicken curry is a really healthy choice!
If you're looking for healthy recipes then this curry definitely fits the bill. The onions, ginger, garlic and tomatoes in the sauce make it a brilliant healthy choice. As it's homemade it's not full of oil or fat either. A homemade curry really is a great choice if you're looking for tasty healthy recipes.
Can you adapt this Burmese Chicken Curry?
Feel free to adapt this recipe to suit your tastes. You could add some extra vegetables to make it even more healthy. I think aubergine would be lovely.
Vary the heat in the curry by using more or less cayenne pepper. To satisfy any chilli lovers you can also add some fresh sliced chillies as a garnish at the end. We love to do this as it give the curry a real kick!
What can you serve with this Burmese curry?
I usually serve plain boiled or steamed rice. However, you could serve it with bread as well. If you want extra vegetables then some stir fried greens are lovely on the side too.
What can you do with the leftovers?
This Burmese chicken curry keeps well in the fridge for up to three days. In fact, the leftovers just get better so it's even more tasty the next day! If you aren't going to eat it all up within a few days then you can freeze it as well. It'll freeze for up to three months.
When you want to eat it, defrost the curry in the fridge overnight and then reheat it in the oven, on the hob or in the microwave.
Burmese Chicken Curry
- 580 g chicken diced
- 4 tomatoes chopped
- 4 teaspoon lemongrass paste
- 1 ½ tablespoon fish sauce
Ingredients for the Marinade
- 1 tablespoon oil
- 1 teaspoon garam masala
- 1 teaspoon hot curry powder
- ½ teaspoon fenugreek
- ½ teaspoon ground coriander
- ½ teaspoon cumin
- ½ teaspoon turmeric
Ingredients for the curry paste
- 1 onion (large)
- 2 tablespoon chopped ginger
- 6 cloves garlic
- ½ teaspoon cayenne pepper
- 2 teaspoon paprika
- Mix all the spices together for the marinade. Then rub into the chicken pieces well. Leave to marinate for an hour.
- Put all the paste ingredients into a blender and blitz. Add a couple of tablespoons of water if it's too dry.
- Heat a little oil in a saucepan. Add the paste and fry for about 6-7 minutes. Then add the chicken and cook for another couple of minutes, stirring so it gets sealed on all sides.
- Add the tomatoes, lemongrass paste and fish sauce. Stir then add about 200 ml of water. Leave to simmer for about 25 minutes. Stir every so often. It shouldn't get dry but if it does add a little more water.
- Serve with rice.
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More Curry Recipes
As I said before, I love curry recipes and I could happily eat curry almost every day. One of my most poplar blog recipes is this easy chicken curry, also known as Jamie Oliver's favourite chicken curry.
I've also got a recipe collection devoted entirely to easy homemade curry recipes from scratch!
If you're looking for some more unusual curries then how about this chicken curry with pickling spices?
If you're looking for easy midweek recipe ideas then do check out my recipe collection for easy spicy midweek meals!
KEEP IN TOUCH
Do let me know if you make this Burmese chicken curry or any of my other recipes. I love to get feedback from readers.
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Places I'm sharing this Burmese Chicken Curry
Cook Blog Share hosted by Midge at The Peachicks Bakery
This post was first published in 2010 but has been updated in 2019.