Recipes · Burmese · Main Courses
Burmese Chicken Curry (Hin)
One serving has 472 kcal and 43 g protein, and at least a fifth of a woman's daily need of pyridoxine (103%), selenium (89%), niacin (89%), phosphorus (65%), cobalamin (52%) and manganese (51%). Ready in 60 minutes.
- Preparation: 15 min
- Cooking: 45 min
- Makes: 1 serving (528 g)
- Difficulty: Medium
- Diets: Gluten-free, Dairy-free, High protein
- Contains: fish, poultry
Ingredients
- 200 g Chicken thighs, boneless, skinless, raw
- 100 g Onions, raw
- 10 g Garlic, raw
- 10 g Ginger, fresh
- 2 g Turmeric
- 3 g Paprika
- 1 g Cayenne pepper
- 80 g Tomatoes, raw
- 15 g Vegetable oil
- 6 g Fish sauce
- 1 g Salt
- 100 g Water
Method
- Slice the onion and pound or blend it with the garlic and ginger into a coarse paste.
- Heat the oil in a heavy pot over medium heat and fry the onion paste for 8-10 minutes, stirring often, until it turns golden and smells sweet rather than raw.
- Stir in the turmeric, paprika and cayenne and cook for 30 seconds, then add the chicken and turn to coat it in the paste.
- Add the chopped tomato, fish sauce, salt and water, bring to a simmer, cover and cook over low heat for 35-40 minutes, stirring occasionally, until the chicken is very tender and the oil separates and pools at the edges.
- Uncover and simmer for a further 5 minutes to thicken the sauce, then taste, adjust the salt, and serve hot with rice.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 472 kcal | 22% |
| Carbohydrates | 21.3 g | |
| Water | 436 mL | |
| Fiber | 4.8 g | 16% |
| Protein | 43 g | 90% |
| Tryptophan | 0.48 g | |
| Threonine | 1.9 g | |
| Isoleucine | 2 g | |
| Leucine | 3.5 g | |
| Lysine | 3.8 g | |
| Methionine | 1.1 g | |
| Cystine | 0.49 g | |
| Phenylalanine | 1.7 g | |
| Tyrosine | 1.5 g | |
| Valine | 2 g | |
| Histidine | 1.2 g | |
| Fat | 24.3 g | |
| Monounsaturated | 6.5 g | |
| Polyunsaturated | 10.9 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 9.5 g | |
| Saturated | 4.7 g | |
| Trans-Fats | 0.14 g | |
| Cholesterol | 188 mg | |
| Calcium | 82.2 mg | 8% |
| Copper | 0.33 mg | 37% |
| Iron | 4.1 mg | 23% |
| Magnesium | 94.1 mg | 30% |
| Manganese | 0.91 mg | 51% |
| Phosphorus | 456 mg | 65% |
| Potassium | 1,049 mg | 22% |
| Selenium | 48.7 µg | 89% |
| Sodium | 1,067 mg | |
| Zinc | 3.9 mg | 49% |
| Thiamin (vitamin B1) | 0.29 mg | 26% |
| Riboflavin (vitamin B2) | 0.5 mg | 45% |
| Niacin (vitamin B3) | 12.4 mg | 89% |
| Pantothenic acid (vitamin B5) | 0.37 mg | 7% |
| Pyridoxine (vitamin B6) | 1.3 mg | 103% |
| Folate (vitamin B9) | 46.4 µg | 12% |
| Cobalamin (vitamin B12) | 1.3 µg | 52% |
| Choline | 128 mg | 30% |
| Vitamin A | 143 µg | 20% |
| Vitamin C | 22.8 mg | 30% |
| Vitamin D (D2 + D3) | 2 IU | 0% |
| Vitamin E | 3.3 mg | 22% |
| Vitamin K | 43.8 µg | 49% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
1.4 kg CO2e a serving: about average for main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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