Chicken Curry (Burmese style)

Recipe by
Total Time:
1 hour 15 mins
Serves: 10
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

  • 2 kg - chicken
  • 2 - large onions, sliced
  • 1 sprig - curry leaves
  • 1 tbsp - ginger garlic paste
  • 3 tbsp - cooking oil
  • 2 tbsp - coriander powder
  • 1.5 tbsp - cumin powder
  • 1/2 tbsp - turmeric powder
  • 3/4 tbsp - chilli powder
  • 2 - potatoes, quartered
  • 1/2 cup - tomato puree
  • 1/2 cup - water
  • Juice of - 1 lemon
  • 200 ml - coconut milk

How to Make Chicken Curry (Burmese style)

  • Heat oil in a pressure cooker.
  • Fry sliced onions and a few curry leaves till golden brown.
  • Add ginger garlic paste and fry well.
  • Add the masala powders. Fry quickly so that they don't burn.
  • Add chicken pieces and mix well with the masala and fry for a few min
  • Add potatoes and mix well.
  • Add 1/2 cup tomato puree and 1/2 cup water. Pressure cook for about 8 mins. Cool cooker.
  • Before serving, add coconut milk and simmer for a minute.
  • Add juice of 1 lemon.
  • Serve hot with white basmati rice or over noodles.

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