Burmese Chicken Curry
For 2 (for 4)
Onion: 1 (2)
Jasmine Rice: 1 bag (2 bags)
Coconut Milk: 1 can (2 cans)
Tomato: 1 (2)
Lemongrass: 1 stick (2 sticks)
Crushed Garlic : 1 sachet (2 sachets)
Sautéed Onion Paste: 1 sachet (2 sachets)
Crushed Ginger: 1 sachet (2 sachets)
Fragrant Flavour Fusion: 1 pod (2 pods)
Turmeric : ½ pod (1 pod)
Diced Chicken Thigh: 1 pack (2 packs)
Per serving: Energy (kcal) 883 Fat 41g of which saturates 1g Carbohydrates 87g of which sugars 5g Protein 43g Salt 0.02g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
Burmese food is often described as a combination of neighbouring Indian, Chinese and Thai cuisines, but perhaps this is just a matter of familiarity— if Burmese food had taken off in Britain first, we’d all be describing lemongrass and turmeric as our favourite Burmese ingredients. Burmese cooks make it all seem effortless, foregoing complicated curry pastes or spice layering techniques in favour of a simple yet carefully balanced approach: decent handfuls of good ingredients thrown into the same pot, as with this deliciously sweet-creamy-fragrant curry and its combined tomato and coconut gravy.
Preparation time:For 2 - 30 minsFor 4 - 40 mins
Cooking time:For 2 - 50 minsFor 4 - 60 mins
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