Burmese curry (heat 4/10)

Burmese curry (heat 4/10)
Serves: 4-6

Sesame oil, soy sauce, and the carraway seeds in the spice blend may sound unusual for a curry, but the result is delicious (40g net).


  • 1 packet Burmese curry spice blend (recipe card included)
  • 3 tbsp sesame oil
  • 1 onion, coarsely chopped
  • 700g-1kg/1.5-2lbs chicken on the bone (breast or thigh)
  • 2 tbsp soy sauce
  • 300ml/1/2 pint ‘secret sauce
  • 2-3 fresh red chillies, chopped
  • Handful fresh coriander, chopped


  1. Remove any skin from the chicken. Mix 2tbsp of the oil with the curry mix and cover the chicken pieces. Leave to marinate for at least a few hours and preferably overnight
  2. Heat the remaining oil in a heavy pan and gently fry the onion until translucent.
  3. Turn up the heat and add the chicken, frying until brown.
  4. Add ‘your secret sauce’ and soy sauce, bring to the boil then simmer for an hour.
  5. Serve with rice and scattered with the coriander and red chillies.

Cook's Notes

  1. Note that the chicken is cooked for much longer than our other recipes as it is on the bone. It will fall apart when eaten rather than drying out
  2. The sesame oil is vital to the flavour of this curry, so please don't use anything else!

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