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Chicken Curry

Chicken Curry

This is a dish from Darina Allen of Ballymaloe Cookery School ( who spent some time in Myanmar and this is one of the many recipes she brought back and showed us. Fish Sauce is something used a lot in Myanmar curries, it adds a real delicious flavour that I wasn’t really expecting, but now can’t live without.  Enjoy…

You can pick up our Bayin oils online:
In the UK on Amazon
Ireland at Asia Market or Ardkeen


700g chicken breasts
1/2-1 tsp turmeric
1 tsp chilli powder
2 tsps fish sauce
1 tbsp Bayin Peanut oil

4 tbsp Bayin Peanut oil
2 red onions, chopped
1 tsp turmeric
1/2-1 tsp chilli powder
3 green cardamom, bruised
15gm ginger, chopped
2 sticks of lemongrass, finely sliced
4 cloves of garlic, chopped
1 tbsp fish sauce
4 ripe tomatoes, diced
350ml chicken stock

1. Cut chicken breast into pieces and place in bowl. Sprinkle with marinade ingredients (turmeric, chilli powder, fish sauce and Bayin Peanut oil. Sesaon with salt & pepper. Mix together and allow to marinade for 35 minutes.
2. Put 4 tbsp of Bayin Peanut oil in a wok or sauce pan, add the chopped red onion and cook for 2-3 minutes.
3. Add the turmeric, chilli powdered crushed cardamom pods.
4. Add the ginger, lemongrass and chopped garlic.
5. Stir and the fish sauce and chopped tomatoes. Cook for 3-4 minutes.
6. Add the chicken pieces and toss. Pour in the chicken stock
7. Simmer for 10 minutes until the chicken is cooked.
8. Sprinkle with fresh coriander and serve with basmati rice.

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