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Cuisine Category
Special Consideration
Photography: Tanya Zouev
- Cuisine: Modern Asian
- Servings: Serves 4
- Cooking Time: Less than 60 minutes
- Course: Main
Dish up some mouth-watering Burmese chicken curry.
Ingredients
¼ cup (60ml) vegetable oil1 onion, finely chopped
3 garlic cloves, finely chopped
3 star anise
1 teaspoon ground turmeric
½ teaspoon ground cardamom
1 small fresh red chilli, seeded
8 chicken pieces, skin removed, excess fat removed
1 cup (250ml) coconut milk
500g sweet potato, peeled, cut into small chunks
1 cup (120g) frozen peas
1 tablespoon fish sauce
1 tablespoon coriander leaves
steamed rice, to serve
Preparation
Heat oil in a large saucepan on medium. Sauté onion for 3 minutes, until soft. Add garlic, star anise, turmeric, cardamom and chilli and cook for 1 minute, stirring. Add chicken pieces and turn until well coated with spice mixture.Stir in coconut milk and cook, covered, on low heat for 15 minutes. Add sweet potato and cook for another 10 minutes, until chicken is tender. Add peas and cook for another 5 minutes, stirring.
Stir in fish sauce, bring to simmer again and remove from heat. Spoon into heated serving bowls and scatter with coriander leaves. Serve with steamed rice.
If you enjoyed this Burmese chicken curry recipe then browse more Modern Asian recipes, nut-free recipes, egg-free recipes, gluten-free recipes, lactose-free recipes and our most popular hainanese chicken rice recipe.
Modern Asian Restaurants
Displaying 10 of 376 Modern Asian Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Harry's Singapore Chilli Crab | Sydney | |
| 2. | The Chairman and Yip | City | |
| 3. | Timmy's Kitchen | Manuka | |
| 4. | Taste of Asia | North Hobart | |
| 5. | Viet Hoa | Perth | |
| 6. | Petaluma's Bridgewater Mill | Bridgewater | |
| 7. | House of Chow | Adelaide | |
| 8. | Imperial Peking | St Peters | |
| 9. | Indochina Thai Restaurant | Unley | |
| 10. | Phuket | Glenelg |
Comments (3)
23 May 2012 01:11 AEST
Steven
Varies
Burmese Chicken
Burmese chicken curry appears to vary depending on where one looks for advice. The predominant taste ingredient IS tumeric a fair bit. And ALWAYS add Three Crabs brand fish sauce and fresh lime AFTER your food arrives in your bowl. Garlic,ginger,spring onion,corriander,sweet paprika,black cardamon,salt n pepper,ghee or peanut oil, fresh peas n 'dirty' potatoes peeled r used in between.U dont need 2 add any liquid if u cook it on 3-4 electric top as meat n veg hav liquid tastes btr like that !
Agree(1 people agree)
Disagree(0 people disagree)
21 Mar 2011 02:44 AEST
Ivan
Lane Cove North
12 Mar 2011 10:35 AEST
Miss Skeptic
hobart
Skeptical
Does Burmese chicken curry contain star anise and coconut milk?
I thought we differentiated our curries from our neighbours India, Thailand and Malaysia with simpler curries that aren't creamy. Perhaps my family is an exception, but the main spices are simply turmeric, paprika, garlic, shallot, and ginger!
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