Are you cooking from the My Ethnic Table Cooking for Refugees Calendar? This month’s feature recipe is Burmese Chicken Curry.
This dish is heavily influenced by Thai, Indian and Chinese cuisine, and is one of the most popular dishes served in Myanmar. This version features succulent chicken in a mildly spiced curry sauce infused with coconut and warm aromatics.
- 1/4 cup vegetable oil
- 1/2 tsp turmeric
- 2 large yellow onions, chopped finely
- 3 cloves garlic, minced
- 1 Tbsp ginger, minced
- 1/4 tsp cayenne pepper (optional)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 3 tsp garam masala
- 2 lbs chicken breast, cut into 1-inch pieces
- 1 cinnamon stick
- 1 bay leaf
- 2 cups chicken broth
- 3 Tbsp cornstarch dissolved in ¼ cup water
- 1 cup coconut milk
- 1 Tbsp fish sauce or Worcester sauce
- Salt to taste
- 1 package Chinese egg noodles
- 3 hard boiled eggs, quartered
- 2 red onions, slivered lengthwise
- 3 green onions, thinly sliced
- 2 limes or lemons, cut into wedges
- 1 bunch fresh cilantro, minced
- 2 Tbsp crushed pepper
1. Heat the vegetable oil in a large pot. Stir in the turmeric and cook it for one minute.
2. Add the onions and sauté on medium heat stirring occasionally, until the onions are translucent.
3. Add the garlic, ginger, cayenne, cumin, coriander and garam masala. Sauté the mixture about 1 minute.
4. Add the chicken pieces and stir to coat them with the onions and spices.
5. Add the cinnamon stick, bay leaf, and chicken broth, and simmer for 15 minutes.
6. Mix the cornstarch with the water, add to the pot.
7. Stir in the coconut milk, cover and simmer for an additional 30 minutes.
8. Meanwhile, cook noodles according to the package directions and prepare the garnish ingredients.
9. Add fish sauce or Worcester sauce to the curry and salt to taste.
Serve noodles and curry alongside the garnish, allowing people to top their curry with the garnishes of their choice.