This Burmese Chicken Curry (Khao Suey) is a modern authentic version, that has readily available ingredients. The garnish is quite important, in that it should be served in individual bowls, recognising that these are optional. I think they are all needed, especially the fried garlic, which I have listed as optional, only because it is very much a garlic lovers garnish. You can add other vegetables such as green beans or roast red capsicum if you wish.
Ingredients For Burmese Chicken Curry
In a blender make this first
1 small red onion
5 cloves garlic
1 tsp of minced ginger
1/3 tsp red chilli flakes
1 tsp cumin powder
1 tsp coriander powder
2 tbsp chickpea flour
2 tsp turmeric powder
2 - 3 tbsp water
Small serving of spaghetti noodles
400 ml can of coconut milk
1/2 cup boiling water
350 grams boned chicken thigh
Salt and pepper
Garnish for serving:
2 red onions fried till crisp and drained on kitchen paper
2 green onions sliced
Coriander leaves chopped ( or Italian flat leaf parsley )
Eggs boiled
1 small packet Singapore noodles fried and broken up
10 cloves garlic fried till light golden colour (optional)
Small drizzle of sweet chilli sauce (optional)
Origins Of Burmese Chicken Curry
Burmese Chicken Curry, also known as Khao Suey, is a beloved and versatile dish with deep historical roots in Myanmar. Like many dishes in Southeast Asia, its origins are influenced by trade routes, colonial encounters, and regional cultural exchanges. Burmese Chicken Curry typically blends Indian and Southeast Asian flavors, showcasing a distinct balance of spices, aromatics, and techniques unique to Myanmar.
Cooking Influences In Myanmar
Historically, Myanmar has been a crossroads of cultures and influences, especially from neighboring India, China, and Thailand. The concept of "curry" was introduced to Myanmar through Indian influences during British colonial rule. However, even before colonial times, Myanmar shared culinary influences with India due to its proximity and trade relations. Unlike Indian curries, which often use heavy spices and dairy, Burmese curries are lighter and emphasize fresh ingredients, such as lemongrass, turmeric, ginger, and garlic.
