Burmese Chicken Curry

90 mins (prep 20, cooking 70)
13 ingredients
4-5 servings
This recipe is from Sunset Magazine's Food Processor Cook Book, now out of print. These days I generally reduce the salt and the soy sauce a bit, but have included amounts as per the original recipe. What I like in particular about this recipe is that, except for the fresh chicken, I generally have all of these ingredients in the pantry. I serve this over rice or rice noodles.

Categories:  chicken-breast , poultry , food-processor~blender , equipment , <-4-hours , chicken-thigh-&-leg , low-carb , low-in... , curries , time-to-make , asian , chicken , main-dish , small-appliance , meat ,
Share on Newzsocial



Serving Size (392.76 g)
Servings 4
Amount per Serving
Calories 632.35 Calories from Fat 381.6
% Daily Value *
Total Fat 42.4g 260.93%
Saturated Fat 8.94g 178.82%
Trans Fat 0.6g %
Cholesterol 292.57mg 390.1%
Sodium 1284.96mg 214.16%
Total Carbohydrate 3.27g 4.36%
Dietary Fiber 0.4 g 6.45%
Sugars 0.2 g %
Protein 60.25g 482.01%
Vitamin A 1.29IU% Vitamin C 3.93mg%
Calcium 38.14mg% Iron 3.23mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
medium onions, hot chili peppers, chopped fresh ginger, canned tomato