Burmese chicken and coconut curry

Burmese chicken and coconut curry

Anjum's Quick & Easy Indian
Lisa Linder

I have never been to Burma, but this particular dish has well and truly made it to India and has become dinner party fare. I love it. It is impressive, but requires little more than making a curry and buying accompaniments.


Quantity Ingredient
2 tablespoons vegetable oil
2 onions, sliced
30g root ginger, coarsely chopped, (peeled weight)
7 large garlic cloves
2 rounded tablespoons gram flour
3/4 teaspoon turmeric
1 tablespoon ground coriander
2 teaspoons ground cumin
2 teaspoons garam masala
250ml chicken stock
400ml coconut milk
500g skinless boneless chicken thighs, each cut into 3 chunks
1 large tomato, finely chopped
60g creamed coconut
2 tablespoons lemon juice, or to taste

For the accompaniments

Quantity Ingredient
shop-bought crispy fried shallots
2 spring onions, sliced
3 eggs, hard-boiled and quartered
2 long red chillies, finely sliced
handful roasted peanuts
800g egg noodles, cooked according to the packet instructions
handful coriander leaves, chopped
lime wedges


  1. Heat the oil in a large non-stick saucepan. Add the onions and cook until golden brown on the edges. Meanwhile, blend together the ginger and garlic with a small splash of water to help it become smooth (I use a hand-held blender). Add to the onions and cook until the water has dried off and the garlic has had a minute to cook; add a little water if it starts to stick. Spoon in the gram flour and stir for a minute before adding a good splash of water and the powdered spices. Cook for three or four minutes.
  2. Add the chicken stock and coconut milk, bring to the boil, then reduce the heat and simmer for five minutes. Add the chicken, tomato and creamed coconut and return to the boil, then reduce the heat and cook gently for another seven or eight minutes, or until cooked through. Stir in the lemon juice, taste and adjust the salt and lemon juice to taste.
  3. Meanwhile, prepare as many of the accompaniments as you like, or can be bothered to make, and offer them at the table in small bowls and dishes. These are what make this dish memorable, so the more the merrier!
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