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Burmese Chicken     HT   MC  Myanmar  70mins

Serves 4      Hot  Poultry  Main Course  Dairy Free  Burmese Burma Asia Asian

4 large Chicken Joints, halved
1 teasp Ground Turmeric
1 teasp Ground Ginger
4 tbsp Cooking Oil
1 large Onion, chopped finely
2 Garlic Cloves, crushed
1 teasp Chilli Powder
150ml/5fl.oz. Water (approx)
200g/7oz Chopped Tomatoes
1 ˝ teasp Ground Lemon Grass
1 tbsp Fish Sauce (or to taste)


1. Place the chicken in a large mixing bowl, add the salt, turmeric, and ginger powder and mix well. Set aside.

2. Heat the oil in a large saucepan, add the onion and garlic and sauté over a low heat, stirring for 5 minutes.

3. Add the chilli powder and cook, stirring, for 1 minute then add chicken, turn to coat and continue to sauté over a medium heat until well browned on all sides, about 15 minutes.

4. Add the water, tomato, lemon grass and fish sauce to taste, mix well then cover and cook for about 30 minutes or until the chicken is cooked through. Serve hot with rice.

More Chicken Recipes  |  General Prep & Cooking Times   |  More Burmese Recipes


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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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