Burmese Chicken Curry

chicken and potato curry This dish is known in Myanmar as Bachelor’s Chicken Curry. Traditionally young men would steal the chicken and other ingredients if hunger overtook them while out on a romp. In their haste to cook the meal over an impromptu fire, garlic cloves were pounded and thrown in, skin and all.

On occasion certain young men might have been known to add a bit of marijuana to the simmering mix, resulting in great amusement and laughter from all who consumed this addicting combination of flavors.

Serves 4

  • 1 inch ginger, pounded
  • 6 cloves garlic, pounded
  • 1 medium onion, sliced and pounded
  • 4-5 medium tomatoes, seeded and sliced thin
  • 1 T oil or more as necessary
  • ½ t turmeric
  • 1 t chili powder (or more to taste)
  • 2 medium potatoes, medium dice
  • 2-3 chicken legs, deboned and medium dice
  • salt or fish sauce to taste

Prepare the curry gravy by pounding the ginger, garlic and onions in a mortar and pestle. Heat the oil and add the turmeric and chili powder. Add the ginger, garlic and onions and sweat.

Add the chicken and allow to fry and sear.

Add the tomatoes and fry, add the potatoes and 1/4 c chicken broth or water if necessary. Allow to simmer 15 mins. (1 T of tomato puree can be substituted for fresh tomatoes.)

Add salt or fish sauce to taste.

Dark chicken meat is much better for this dish than is chicken breast as it is allowed to stew for a little while. In Myanmar they prefer to leave the bone in and chop the legs up into chunks. The marrow from the bone adds flavor to the meal.

This Post Has 6 Comments

  1. Jasmine Su

    Thanks for the information. I’m having trouble finding this and each information of this curry it’s my school project so <3

  2. Sabby

    So delicious! My fiancé loved it and licked the entire plate clean.

    1. zzzeroX

      Awesome! Glad it was a success!

  3. Amanda

    Made the curry and it was yummy! Not too spicy either, which is good because my son isn’t keen on spicy. Definitely tomatoes instead of potatoes though – I think the flavour wouldn’t have been as good without the fruit. 😉

    I went ahead and broiled the chicken then added it to the broth. I think it probably had a better texture that way, though I wish I had more time to let it simmer longer in the broth to add more flavour! Will hopefully have the time next time – will hopefully not over sleep during nap next time 🙂

    Thanks for posting the recipe!

  4. Amanda


    We’re trying this tonight but I noticed a couple of things!

    1. You say potatoes in the ingredient list, but in the instructions, you say tomatoes. We went with tomatoes. Is this correct?

    2. Were we supposed to have cooked the chicken before putting it in the gravy? That wasn’t really explicit. :}

    Thanks so much! Looking forward to dinner tonight. ^_^

    1. hellaD

      Thanks so much for your comments on my recipe! I have added in the tomatoes, and when you add in the chicken it is good to try to let it fry a bit before adding in the juices.

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