Burmese chicken curry

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  • 1 chicken, de-boned and diced
  • 1 onion, finely sliced
  • 5ml saffron powder (turmeric)
  • 30ml of tomato paste or puree
  • 3 bay leaves
  • 5ml curry powder
  • 30ml cooking oil
  • 1 garlic clove, finely sliced
  • 5ml salt
  • 15ml desiccated coconut


  1. Place the oil in the Dutch oven and once it is hot add the onion.
  2. Fry until lightly golden.
  3. Add the chicken pieces and brown lightly.
  4. Add the garlic, salt, curry powder and saffron powder to the Dutch oven.
  5. Mix everything together and simmer on a medium heat for about 10 minutes.
  6. Add water, tomato puree, bay leaves and coconut.
  7. Stir to combine all the ingredients and cook, covered, over a medium heat for a further 20 minutes.
  8. Stir the curry occasionally to prevent the chicken and onions from burning.
  9. Serve with rice.