Burmese potato and chicken curry with rice

Burmese Chicken & Potato Curry Recipe

35 Minutes
Serves: 2

Burmese chicken curry with chicken thighs, tomatoes, chickpeas, potatoes and green beans, served in a garlic, ginger, cayenne pepper, honey and lime sauce, sprinkled with diced shallots and coriander served on a bed of brown rice.

Recipe Ingreds

Burmese Curry

  • black pepper (to taste)
  • 4 fillet chicken thighs boneless
  • 8 sprig fresh coriander
  • 75 grams green beans
  • 0.5 tbsp honey
  • 0.5 stick lemon grass
  • 0.5 whole lime
  • 1 tbsp olive oil
  • 250 grams potatoes
  • salt (to taste)
  • 1 whole shallots
  • 0.5 cube stock cube chicken
  • 1 tin small tin chickpeas
  • 4 whole tomatoes
  • 250 ml water (boiling)
  • 0.5 tsp curry powder
  • 1 tsp garam masala
  • 1 tsp turmeric
  • 45 ml water

Burmese Curry paste

  • black pepper (to taste)
  • 0.5 tsp cayenne pepper
  • 2 cm fresh ginger
  • 4 cloves garlic
  • 1 tbsp olive oil
  • 1 whole onions
  • 1 tsp paprika
  • salt (to taste)
  • 45 ml water

Rice

  • 1 packet microwave brown rice

Recipe with pictures Steps

step 1 - Burmese marinade

  • make the burmese curry marinade by mixing the turmeric, curry powder and garam masala in the rectangular pie dish with a little water to make a paste
  • place the chicken in the marinade
  • cover with cling film
  • refrigerate for at least two hours preferably overnight

Step 2

  • Take the chicken out of the fridge
  • peel the potatoes
  • roughly chop the potatoes
  • add to a pan of boiling water
  • cook till soft

Step 3

  • peel and chop the onion(s) finely
  • peel and crush the garlic using the garlic crusher or chop finely
  • peel and grate the ginger
  • add the curry paste ingredients to the food processor
  • blend until smooth

Step 4

  • heat the olive oil in the frying pan, add the chicken and fry from 4 to 5 minutes until golden brown
  • wrap in foil and set a side

Step 5

  • empty the contents of the food processor into the chicken frying pan
  • stir to ensure the paste doesnt burn
  • cook till it browns and thickens

Step 6

  • chop tomatoes removing the hard central core
  • add to the frying pan with the curry paste
  • cook for 2 minutes

Step 7

  • remove the outer toughened leaves from the lemon grass and finely chop the inner leaves
  • remove the frying pan from the heat and add the honey and lemon grass
  • return to the heat and gently warm through
  • cook for 3 to 4 mins
  • stir occasionally

Step 8

  • drain the chickpeas and rinse with fresh water, add to the curry
  • drain the potatoes and add to the curry

Step 9

  • trim the green beans
  • add to the curry
  • cook for 3 to 4 mins

Step 10

  • add the stock cube to boiling water
  • Add the chicken and stock to the curry
  • season with salt and pepper
  • cook for 10 mins

Step 11

  • wash and finely chop the fresh coriander
  • peel and finely chop the shallot(s)
  • juice the lime
  • add the coriander, shallots and lime juice to a small bowl

Step 12

  • warm the precooked rice by following the instructions
  • place the rice in individual serving dishes

Step 13

  • place the Burmese curry on top of the rice
  • sprinkle the coriander and onions over the curry
  • serve immediately

Recipe Utensils

  • 2 chopping board
  • 1 cling film
  • 1 fish slice
  • 1 foil
  • 1 food processor
  • 2 frying pan
  • 1 Garlic crusher
  • 1 grater
  • 1 jug
  • 2 large knife
  • 1 medium pan
  • 1 rectangular pie dish
  • 1 sieve
  • 1 small bowl
  • 1 squeezer

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How to make Burmese chicken & potato curry 

First the chicken thighs are marinated in curry powder, garam masala and turmeric.. The potatoes are cubed and par boiled, The ginger, garlic, onions, and paprika are whizzed to a paste with a little water. The chicken thigh fillets are lightly browned and then set a side, the curry paste is cooked is lightly fried till thick and then add the tomatoes.  Add the honey, lemongrass, potatoes, chickpeas and green beans and return the chicken to the pan cook for ten minutes. 

What to serve with Burmese chicken curry 

This recipe is perfect to serve in Autumn, winter and late spring, serve it with 

  • rice and a garnish of chopped coriander, finely chopped shallots and lime juice
  • noodles crispy fried or boiled noodle
  • crispy onion rice - rice mixed with fried crispy onions 

This recipe is ideal for a themed Burmese dinner party, or for a family meal or Friday curry night with friends

Can I freeze this curry

Burmese chicken curry is perfect for freezing cook and allow to cool and then freeze. Defrost and reheat till piping hot

Other chicken curry recipes

Thai Chicken Curry with Rice

Chicken and Spinach Curry with Poppadoms

Chicken bhuna with rice

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