- Meat and poultry
- Leftover chicken
A sensational Burmese chicken dish that is perfect for using chicken leftovers. The sauce can be made well in advance and even frozen before adding the chicken and the cream.
Buckinghamshire, England, UK
7 people made this
- 1 whole roasted chicken, jointed
- 85g (3 oz) margarine
- 340g (12 oz) chopped onions
- 1 level tablespoon turmeric
- 1/4 teaspoon ground ginger
- 2 tablespoons curry powder
- 1 teaspoon salt
- 30g (2 oz) plain flour
- 450ml (3/4 pt) chicken stock
- 400g tin chopped tomatoes
- 1 bay leaf
- 2 tablespoons apricot jam
- 2 tablespoons lemon juice
- 150ml (1/4 pt) double cream
- 2 lemons for garnish
- chopped parsley for garnish
MethodPrep:10min ›Cook:45min ›Extra time:12hr resting › Ready in:12hr55min
- Melt margarine in a saucepan. Add onions and fry gently for 5 minutes or until soft.
- Add turmeric, ginger, curry powder, salt and flour, then stir in stock and tomatoes. Add jam and bay leaf, bring to the boil and simmer for 30 minutes. Remove from heat, stir in lemon juice and leave overnight.
- Next day add cooked chicken to the sauce. Stir in cream and reheat. Serve over rice, garnished with lemon slices and parsley.
You don't have to necessarily use a whole jointed chicken for this dish. If you have a preference, use just thighs, for example, or use a combination of bone-in thighs and drumsticks with boneless breasts.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
This was excellent - and easy. One of those recipes where absolute precision in terms of ingredient quantities is not essential, I think. Also, I substituted butter and olive oil for margarine; I have no idea if this made a difference, but certainly the dish tasted very good. Furthermore, I could not leave it overnight, so a few hours had to suffice - though I would imagine allowing the full maturation period would have produced a greater depth of flavour. The gentle spiciness and slight sweetness meant the dish won the approval of younger consumers !-21 Dec 2016
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Notes about this recipe
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Calories per serving: 507
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This mushroom-studded chicken dish can be made in 30 minutes.
- Using the flat-side of a meat mallet or bottom of a heavy saucepan, pound the chicken breasts to 1/2 inch thick. Season with 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Lightly coat the chicken breasts with flour. Heat 1 tablespoon olive oil in a large skillet on medium and cook chicken until golden brown, 4 to 5 minutes per side transfer to a plate.
- While the chicken is cooking, finely chop the shallot and garlic.
- Add 1 tablespoon olive oil to same skillet. Cook the sliced cremini mushrooms on medium-high, tossing occasionally, until golden brown, 5 minutes. Add the chopped shallot and garlic. Season with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper cook 2 minutes.
- Add the low-sodium chicken broth and Marsala wine to the skillet along with the browned chicken and its juices and simmer until the liquid is reduced by half, 4 minutes. Sprinkle with chopped parsley. Serve with sautéed spinach.
Nutritional info (per serving): About 335 calories, 11.5 g fat (2 g saturated), 42 g protein, 335 mg sodium, 14 g carb, 1 g fiber
Mandalay by MiMi Aye. Photo by Bloomsbury
BFC — BURMESE FRIED CHICKEN
750 g small chicken thighs or drumsticks or wings, skin on
Juice of 1/2 lime
Peanut oil or other neutral-tasting oil, for frying
Chili Sauce (recipe follows), to serve
For the dry rub:
2 tbsp self-rising flour
1 tbsp ground turmeric
1 tsp garlic powder
1 tsp ground ginger
1 tsp salt
1 tsp ground white pepper
1/2 tsp MSG or 1 tbsp chicken or vegetable bouillon
Place the chicken pieces in a large bowl and squeeze over the lime juice. Use clean hands to lightly massage the lime juice into the chicken, pour away any excess and set to one side.
Thoroughly mix the dry rub ingredients in another large bowl and then coat the chicken pieces evenly with the mix. Leave to marinate for 2 hours.
Mandalay Noodles with Chicken Curry (Mandalay Mondi)
I’ve never been to Burma. I’ve never traveled at all to Southeast Asia. But I have a strong affinity for the flavors of the region and am absolutely obsessed with cooking and eating food from Thailand, Vietnam and Burma. At this point I think most everyone is familiar with the most popular dishes from Thailand and Vietnam (however inauthentic they may be from the takeout joints we buy them from) but Burmese food is less commonly found here, at least in New York. A few years ago, though, I stumbled upon a Burmese restaurant called Café Mingala and I’ve been hooked ever since.
After my first meal at Café Mingala, where I inhaled a fermented tea leaf salad (my absolute favorite) in a cute muraled dining room, I came across the beautiful book Burma by Naomi Dxxxx. It’s filled with recipes that I’ve had great success cooking through, based on ingredients that are mostly similar to those I use in Vietnamese and Thai cooking, but they are put together in a different, distinctly Burmese way.
If you’ve been to a Vietnamese restaurant, you’re probably familiar with the number of condiments that arrive accompanying the meal you order. In Burmese food, there’s a similar amount of extras associated with each recipe. It has the effect of making any given recipe look a little intimidating, but in many cases these extras can be bought rather than made, or made ahead of time so that the preparation of the actual dish is not actually that time consuming. In the below recipe, I’ve modified slightly to remove aspects that I found didn’t quite work for me or to substitute store-bought items so that you don’t have to spend a full weekend putting this together.
The best part of this dish is the way the disparate ingredients come together in a blend of flavors and especially textures. Chicken is cooked simply in turmeric and scallion oil. The fat rice noodles are gummy and slippery, different than any noodles I’ve tasted in Asian cuisine before. The noodles and chicken are topped with chopped roasted peanuts with great crunch, fresh herbs to cut the richness of the chicken and its sauce and the whole thing is rounded out with fried shallots. It is really a masterpiece of flavors on a plate, and I think representative of cuisine in Burma.
All of this preface is to say – please try this. It’s a little different but it’s filled with flavors that are familiar enough to your palate. It’s not too difficult to put together and ingredients can be sourced online. It looks incredible. It’s inspired in me a deep desire to travel there, and I hope that this food inspires something in you as well.
MiMi Aye was born in Margate to Burmese parents, who had emigrated from Myanmar to England three months before her birth.   Her mother's family is native to Mogok, near Shan State, and her father's hails from Mandalay.  Her interest in Burmese culture and food was instilled in her by her parents, who were fearful of her losing touch with her Burmese origins. Her parents encouraged her and her siblings to speak Burmese at home, and her mother frequently cooked Burmese food for her family. 
Aye first started food writing through her food blog meemalee, which she started as a hobby in February 2009.  As she expanded activities onto Twitter, she began to receive many questions about Burmese food, which inspired her to write more formally about Burmese food and culture on her blog. 
Aye was offered a deal by Bloomsbury Absolute to write Mandalay - Recipes and Tales from a Burmese Kitchen at the end of 2017. She took a sabbatical from her job as a legal editor to write it, and Mandalay was published in June 2019. 
Mandalay begins with an introduction describing Aye's family history and featuring images of her time in Myanmar, to provide context and background for the food and recipes given later in the book. There are also introductory sections on "The Food of Burma", "Eating and Serving Customs" and "Equipment in the Burmese Kitchen", as well as an essay by Aye on the importance of MSG in Burmese cooking, aiming to dispel myths about its potential dangers and defend its use.  The recipe book itself is divided into chapters based on the types of food covered, such as fritters, rice dishes, noodles and pickles and chutneys.  Each recipe is headed with its name in English, Burmese and romanized Burmese, and begins with an introductory paragraph by Aye on its importance and place in Burmese cuisine (and occasionally her own family), as well as mentioning any variations on the dish that may exist.
Mandalay was widely praised by food critics as an authentic and personal introduction to Burmese cuisine, being described as "a book that opens up an entirely new cuisine to us", with "recipes that combine the deliverable with the authentic" by Tim Hayward, writing for the Financial Times.  Tom Parker Bowles, writing for The Mail on Sunday, called the book "a glorious revelation. Autobiography, history and recipes all rolled into one magnificent whole. A brilliant, beguiling book."  Nigella Lawson has chosen Mandalay as one of her "Cookbooks of the Month", and it, along with Aye's recipe for Burmese Fried Chicken, is featured on the Cookbook Corner section of her website. She described Mandalay as "a really loving and hungry-making introduction to a fascinating cuisine."  The Observer described Aye as a "gifted recipe writer" and highlighted the recipes for mohinga and duck egg curry as particularly notable.  Aye has appeared on the BBC Radio 4 Woman's Hour to promote Mandalay and cook the Red Prawn Curry featured in the book. 
Chicken Mandalay recipe - Recipes
I have given this Chicken Breasts Mandalay a mild taste with a little of veggies, fruits and lemons. Try out this Chicken And Mushroom Duet and I bet you will sure have your friends and family asking for more.
|Curry powder||1 Tablespoon|
|Vegetable oil||4 Tablespoon|
|Instant beef broth/2 beef bouillon cubes||2 Ounce (2 Envelopes)|
|Onion||1 Large , chopped|
|Water||1 Cup (16 tbs)|
|Apricots||1 Bottle (1 l) (1 Jar, Baby apricots)|
|Lemon juice||2 Tablespoon|
|Soy sauce||2 Teaspoon|
Pull skin from chicken breasts halve each.
Shake with mixture of flour, curry powder and salt in a paper bag to coat lightly and evenly.
Brown pieces in vegetable oil in a large frying pan place in a 10 cup baking dish.
Stir sugar, beef broth or bouillon cubes, onion, water, apricots, lemon juice and soy sauce into drippings in frying pan heat to boiling, crushing bouillon cubes, if used, with a spoon.
Bake, covered, in moderate oven (350Â°) 1 hour, or until chicken is tender and sauce is bubbly hot.
1. Put the whole chicken, onion, celery, carrots, bell peppers, potatoes, tomatoes and their juices in a large soup pot and add enough cold water to cover by 1 inch. Bring to a boil over high heat, skimming off the foam that rises to the surface. Add the parsley, garlic, and 1 Tablespoon salt and 1 teaspoon pepper.
2. Reduce the heat to medium-low. Partially cover the pot and simmer until the chicken is falling off the bones, about 2 hours. Using tongs, transfer the chicken to a large bowl and let cool for about 20 minutes. Keep the soup in the pot simmering.
3. Remove the meat from the chicken, discarding the skin and bones, taking care not to mangle the meat and keeping it in neat pieces. Tear or pull the boned chicken into large bite-sized pieces. (We prefer hand-pulled chicken to chopped chunks.)
4. Meanwhile, bring a medium saucepan of water to a boil over high heat. Add salt to taste. Add the ditalini and cook according to the package directions until tender. Drain well.
5. Using a large slotted spoon or a potato masher, mas some of the potatoes in the pot to lightly thicken the broth. Add the chicken and pasta to the pot. Season with salt and pepper. Serve hot.