What's new

Burmese Bachelors Chicken Curry Recipe

Introduction

By: shaveBandito
Cuisine: Burmese
Serves 2 (more or less depending on other dishes present)

Ingredients

  • 1 lb chicken (your preference as to bones or without) cut up roughly (as a bachelor would)
  • 1 tablespoon kosher salt

Marinade
  • 1/2 teaspoon ginger powder
  • 1/4 teaspoon turmeric powder
  • pinch (or more to your heat tolerance limit) red hot chili powder (not the Mexican type, the Indian type)
  • 1 teaspoon fish sauce
  • [optional] a pinch of coriander seed powder


Sauce
  • 2 large onions diced fine
  • 2 to 2 1/2 tablespoon peanut (or sesame/peanut, or sesame/veggie) oil
  • chunk of unpeeled ginger - about 1/2 inch - squashed with the sideof a knife
  • 10-15 fingerling potatoes scrubbed (unpeeled if you wish)
  • 1-3 cloves garlic
  • [optional] 1 small chili such as Bird's eye chili, diced
  • 1.5 cups strong chicken stock (unsalted)


Accompaniments
  • Freshly prepared & hot white rice (or haiga which is better for you anyway)
  • 2 tablespoons of chopped coriander
  • quartered cucumber sections
  • quartered small tomatoes
  • Cabbage leaves rinsed in hot water and then chilled
  • birds eye or other chili pepper
  • lime quarters (special limes with very thin skins)

Method

  • Rinse chicken in water.
  • Rub about 1 Tablespoon of kosher salt into chicken and let sit for 30 minutes.
  • Drain off blood from chicken, rinse again and put in pot to marinate with marinade ingredients. Marinate for 1 hour or more.
  • In a wok or 2 quart saucepan, heat oil until hot on medium heat.
  • Sauté onions in heated oil until cooked -- can be cooked until almost golden. Remove fried onions with a slotted spoon, retaining oil in pot. Keep onions on the side.
  • Add the smashed ginger to the oil.
  • Fry the chicken (leaving as much of the marinade on each piece) until the chicken is browned. You may need to work in several batches until all the chicken is done. No problem mixing the fried chicken with the reserved onion. Remove the last of the chicken when the frying is done and keep aside.
  • sauté the potatoes in the remaining fat for about 3 minutes making sure the remaining oil coats each potato remove potatoes and save with chicken and onions.
  • smash the garlic cloves with the side of a knife and sauté, together with the birds-eye chili (if using) in the remaining oil (add a bit more oil if there is none left in the pot at this point). Max 1 minute.
  • stir in the reserved chicken/potatoes/onion. Pour a bit of stock into the bowl that held those ingredients and swirl around to pick up the delicious taste-making remnants in the bowl and add to pot.
  • rinse the bowl that the chicken was marinating in with some stock or water(there MUST be some nice spices left there). Tradition has the chef swirling this liquid using fingers to add some love in person to the dish. Add this to the pot.
  • Pour the rest of the stock (add water if needed) to cover the chicken and potatoes. Bring to a rolling boil, stirring to incorporate brown bits stuck on the bottom pf the pot into the stew.
  • Cover and simmer until chicken is cooked and gravy is somewhat thicker. Adjust seasoning using fish sauce or salt. Add freshly grated white pepper if desired.
Serve with the rice and accompaniments with music by "Bang On a Can" with Kyaw Kyaw Naing playing in the background.

This page has been seen 4,328 times.

Recent Activity

Icon Legend

  • Normal page
  • Color code

    • Content has new updates
    • Content has no updates

Share This Page

Top Bottom