Burmese Chicken

This Burmese chicken dish is a twist on the traditional chicken curry recipes usually found in Asia. Packed with sweetness from the lemongrass, it will pair well with white rice and a tangy salad.


  • Chicken thighs – 5 boneless and skinless
  • Lemongrass – 6 two inch pieces
  • Onions – 1 sliced
  • Garlic – 2 cloves minced
  • Ginger – 1 inch piece minced
  • Raw curry powder – 2 teaspoons (store bought or recepie found here)
  • Soy sauce – 2 tablespoons
  • Black pepper powder – 1/4 teaspoon
  • Water – 1/4 cup
  • Vegetable oil – 2 tablespoons


  1. Heat the oil in a saucepan and brown the chicken on both sides.
  2. Remove the chicken and set aside.
  3. Add onions to the saucepan and fry for 3 minutes.
  4. Add ginger, garlic, lemongrass and fry for 2-3 minutes.
  5. Add the curry powder and black pepper powder.
  6. Add the water and bring to a boil.
  7. Add chicken and soy sauce. Cover and cook for 10-15 minutes until the chicken is done.
  8. Serve with white rice and a tangy tomato salad.

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