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Spicy Chicken Curry
To Marinate-
1 1/2kg whole chicken
3 tsp. salt
3 Tbls. lemon juice

Roasted coconut-
1 cup grated coconut
1 tsp. turmeric powder

Roasted spices-
5-6 whole dried chilies
4 Tbls. coriander seeds
1 tsp. cumin seeds
1 tsp. fennel seeds
1/2 tsp. black peppercorns
5-6 cardamom pods
1/2 tsp. cloves
2 sticks cinnamon
2 star anise
2 Tbls. poppy seeds

Browned Onions-
1 medium onion, sliced
6-7 cloves garlic
2 inches ginger, shredded
1 Tbls. Vegetable oil

Spice Paste-
2 medium onions
4 Tbls. vegetable oil
3 1/2 tsp. salt
1 cup water
5-6 curry leaves


Marinate the chicken and set it aside.

Heat the skillet and roast the coconut with tumeric. Set aside.

Heat the skillet and roast the spices in low heat about 2-3 minutes. Poppy seeds are added just before the pan is removed. Grind them in a blender. Set aside.

Brown the onion, garlic, and ginger in the oil and set aside.

To make the spice paste, put into the blender the roasted coconut, roasted spices, browned onions, and 1 cup of water. Blend them until it becomes a thick paste.

Heat the oil in a pan and brown the onions.

Add the spice paste and stir.

Add the marinated chicken, salt, and water. Let simmer and cook it for about 20-25 minutes. Add the curry leaves.

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Preparation Time: Serves: 6
Recipe Origin: Myanmar
Submitted by:
Christina Aung

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