A Burmese Chicken Curry

Preparation info
  • Serves


    • Difficulty


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.


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


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