Chicken Curry with Potato
A classic from Myanmar, chicken curry with potato is popular main dish from family kitchen. This recipe is a variation to the original. It needs a few hours of marinating for chicken with ginger, garlic and marsala, and is usually served with rice.
Ingredients (3-4 servings)
- 3 large chicken legs(cut into 1cm pieces)
- 3 large potatoes, peeled and halved
- ¼ cup all-purpose flour
- 1 tomato, sliced
- 1/2 tablespoon chilli powder
- 2 tablespoon chilli oil
- 1/2 teaspoon turmeric
- salt and chicken powder
- 1 tablespoon saw herp leave, sliced
- 1 handful coriander leave, sliced
- 2 curry leaves
For the marinade
- 3 cloves of garlic, minced
- 1 ts of ginger, minced
- 1 onion, chopped
- 1/2 teaspoon marsala
- 1/2 teaspoon salt
- 1/2 teaspoon chicken powder
Directions
1. Mix all the ingredients in a bowl. Add the chicken and marinate well.
2. It is best to let it marinate in the fridge for at least 30 minutes.
3. While the chicken is left marinated, you can deep fry potatoes.
4. Add 1/2 ts salt and ¼ cup all-purpose flour.
5. Mix well by hand and completely coat the potatoes.
6. Put 3-4 cups of oil in a wok or frying pan and heat it up.
7. After heated, deep fry potato until golden brown.
8. Heat 3 tablespoon of oil in a large wok. Fry onion, garlic and ginger until fragrant.
9. Mix the rest of spices (turmeric, red chili powder, curry leaves). Stir all of them well for about a minute.
10. Add marinaded chicken, tomatoes, chilli oil and stir fry for 2-3 minutes.
11. Add deep fried potatoes. Add salt for seasoning. Add water as per consistency required.
12. Let this cook for about 15 to 20 minutes or until the chicken and potatoes are cooked.
13. Finally add coriander leaves and saw herb leaves.
14. Your Myanmar chicken curry with potato is ready. Serve hot with steamed rice.
It will be favorite of khl heee i will surely cook soon thx
It is really yummy one! You should try for him!
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Thank you ever so for you post.Much thanks once more. Really Fantastic.
This superb internet website definitely has all the information I needed about this subject and didn’t know who to ask.
Thanks for your site. Could you please advise me in regard to your Burmese Chicken Curry:
1. You use chili oil. I thought sesame oil was used in just about every Burmese curry?
2. What is in your Marsala – one specific to Burma I would presume?
3. Would you ever use lemon grass?
Regards,
George Gilchrist
So welcome George Gilchirst.
1. For Burmese Chicken Curry, we never use sesame oil. In all Burmese curry, we only use vegetable oil, peanut oil.
2. We use same marsala with indian marsala.
3. Not actually all, but we use lemon grass for some recipes. Thanks
with best regards,
Wutyee
Typically Wednesday about five to six pm United kingdom
time.
I just this for my Myanmar friend they said they feel that they are at thier hometown in yangon..not spicy and differentvthan the chicken cury of Indonesia Thailand Malaysia and India.thanks for sharing
Hi. Thank you for sharing this recipe. I have a question regarding step 8 (Fry onion, garlic and ginger until fragrant). Should we be saving some of the onion and garlic and ginger from the marinade for step 8 or should we add extra? Your picture of the marinating chicken does not seem to have any onion. Your clarification would be greatly appreciated. Take care and thanks again.
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