Curries
Burmese Chicken Curry
ကြက်သားဟင်း
Myanmar
Chicken simmered with onion, garlic, ginger, turmeric, paprika and fish sauce until the gravy reduces and the oil separates; potatoes are often added.
Original eatfuls sticker artwork
What it is
A closer look at Burmese Chicken Curry.
Chicken simmered with onion, garlic, ginger, turmeric, paprika and fish sauce until the gravy reduces and the oil separates; potatoes are often added.
What to look for
Know it when you find it.
Milder and oilier than Indian or Thai curry, and barely spicy. It arrives at room temperature in home cooking, eaten with rice and a sour soup.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Burmese Chicken Curry.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
India
Aamti
आमटी
A Maharashtrian sweet-sour lentil curry with tamarind and jaggery. It is served with rice or puran poli.
Nepal
Aloo Tama
आलु तामा
Potatoes and fermented bamboo shoots simmer with tomato, chilli, and spices in a sour Nepali curry.
Southern Province, Sri Lanka
Sour Fish Curry
අඹුල් තියල්
Tuna cubes cooked dry with black pepper and goraka, a sour dried fruit, until the pieces are coated black and keep for days without refrigeration.
Cambodia
Fish Amok
អាម៉ុកត្រី
Steamed fish curry in a kroeung paste of lemongrass, galangal, turmeric and kaffir lime, set with coconut milk into a custard-like mousse and served in a banana leaf cup.
Andhra Pradesh, India
Andhra Chicken Curry
ఆంధ్ర కోడి కూర
A fiery chicken curry from Andhra Pradesh made with guntur chilies and poppy seeds. It is very spicy and flavorful.
Kerala, India
Avial
அவியல்
A Kerala mixed vegetable curry made with coconut, yogurt, and curry leaves. It is a key dish in a traditional sadya feast.
Hyderabad, India
Baghara Baingan
बघारा बैंगन
A Hyderabadi eggplant curry with peanuts, sesame seeds, and tamarind. It has a rich, tangy flavor.
Birmingham, United Kingdom
Balti
A fast-cooked curry made and served in a pressed steel bowl, eaten with a table-sized naan rather than rice.