A Burmese Chicken Curry

Name: A Burmese Chicken Curry
Yield: Serves 4
Cuisine: China
Ingredients: 3 tablespoons vegetable oil; ½ teaspoon ground turmeric; 600 ml (1 pint) cold water or chicken stock; 2.5 cm (1 pint) piece of fresh root ginger; 2 large onions, sliced; 1 teaspoon chilli powder, or 2 if you like it hot; freshly ground black pepper; 4 cloves of garlic, crushed; 3 tablespoons light soy sauce; salt; 4 × 175 g (6 oz) chicken pieces; 5 cm (2 pint) piece of cinnamon stick; 2 bay leaves

Preparation info

Serves
4

Difficulty
Medium

Appears in

Floyd on Oz

By Keith Floyd

Published 1991

About

This is the sort of curry where East meets East. The delight of Burmese food is the subtle blend of influences from the Indian subcontinent and the great People’s Republic of China. A tasty little number, this.

Ingredients

4 × 175 g (6 oz) chicken pieces
3 tablespoons light soy sauce

Asia
China
Stew
Spicy

Method

Put the chicken into a shallow dish. Mix the soy sauce with the turmeric and season with salt and pepper. Pour over the chicken. Using a blender or food processor, whizz together 1 of the onions, 3 cloves of garlic, the ginger and chilli powder. Tip over the chicken and rub it into the flesh.

Heat the oil in a large frying pan and fry the remaining onion and garlic for 3–4 minutes, unti