Burmese-Style Chicken Curry
15 Minutes
4 SERVINGS
INGREDIENTS
Chicken- Chicken Thigh
- 1 packet of Sadia Chicken Thigh (cut into chunks)
- 2 tsp madras curry powder
- 1 tsp salt
- ½ tsp ground turmeric
- 2 medium onions (chopped)
- 4 garlic cloves (chopped)
- 1 tsp ginger (grated)
- 2 tsp paprika
- 1 tsp chilli powder
- 60ml peanut oil
- 2 medium tomatoes (chopped)
- 375ml warm water
- 2 Tbsp fish sauce
- 2 stalks lemongrass (trimmed and lightly bruised)
- Chilli padi, to garnish (sliced)
- Fresh cilantro, to garnish (chopped)
METHOD
- Mix Sadia Chicken Thigh with madras curry powder, salt and turmeric. Set aside while you prepare the paste.
- In a blender, combine the onions, garlic, ginger, paprika and chilli powder. Blitz until you have a thick paste.
- Heat the peanut oil in a deep pan over medium heat. Add the spice paste and fry for about 10 minutes, stirring often, until fragrant.
- Add the chicken to the pan and increase the heat slightly. Stir for a few minutes until the chicken is evenly coated. Then add the tomatoes and cook for about 5 minutes.
- Pour in warm water — just enough to cover the chicken — along with the fish sauce and lemongrass stalks. Stir to combine and bring to a gentle simmer.
- Reduce the heat to low, partially cover the pan, and simmer for about 30 minutes, until the chicken is tender and cooked through.
- Remove the lid and simmer for another 10–15 minutes to reduce and thicken the sauce slightly.
- Remove the lemongrass. Garnish with cilantro and chilli padi before serving.
Chicken Thigh
No artificial flavours and preservatives
Chickens fed a balanced diet rich in cereal, bran, vitamins and minerals
Farm Fresh
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