Panthe Kaukswe Burmese Chicken Curry
Experience the rich, aromatic flavors of Myanmar with Panthe Kaukswe, a traditional Burmese chicken curry that’s both comforting and satisfying. This hearty dish features tender, bone-in chicken pieces simmered in a luscious coconut milk sauce infused with warm spices like turmeric, cumin, and coriander. Paired with silky rice noodles and topped with vibrant garnishes like crispy fried onions, fresh cilantro, and a hint of chili oil, this curry is a true feast for the senses. Serve with lime wedges and hard-boiled eggs for an authentic finishing touch that balances the creamy, savory elements with a zesty brightness. Perfect for family dinners or special occasions, this one-pot wonder is a delicious dive into Southeast Asian cuisine.
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Recipe Information
Ingredients
- 1 kg Chicken (bone-in, skinless, cut into pieces)
- 400 ml Coconut milk
- 3 medium Onions (finely chopped)
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 1 teaspoon Turmeric powder
- 1 teaspoon Chili powder (adjust to taste)
- 1 teaspoon Paprika
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 2 tablespoons Fish sauce
- 3 tablespoons Vegetable oil
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 400 grams Rice noodles (cooked as per package instructions)
- 4 pieces Lime wedges (for serving)
- 3 pieces Hard-boiled eggs (halved, for serving)
- 3 tablespoons Chopped fresh cilantro
- 4 tablespoons Crispy fried onions (for garnish)
- 2 tablespoons Chili oil (optional)
Instructions
Heat the vegetable oil in a large pot over medium heat. Add the finely chopped onions and sauté until golden brown, about 10 minutes.
Add the minced garlic and grated ginger, and cook for another 2 minutes until fragrant.
Stir in the turmeric powder, chili powder, paprika, cumin powder, and coriander powder. Cook the spices for 1-2 minutes, stirring constantly to avoid burning.
Add the chicken pieces to the pot and mix well to coat them with the spices. Cook for 5-7 minutes, turning occasionally, until the chicken starts browning.
Pour in the coconut milk and add the fish sauce, salt, and sugar. Stir well and bring the mixture to a gentle simmer.
Cover the pot and let the chicken cook for 30-40 minutes over low heat, stirring occasionally, until tender and fully cooked. Adjust the seasoning if necessary.
While the curry cooks, prepare the rice noodles according to the package instructions and set aside.
To serve, place a portion of cooked noodles in a bowl, ladle the chicken curry over the top, and garnish with chopped fresh cilantro, crispy fried onions, and chili oil (if using).
Serve with lime wedges and halved hard-boiled eggs on the side for an authentic touch.
Nutrition Facts
Calories |
463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 875 mg | 38% | |
| Total Carbohydrate | 34.2 g | 12% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 9.1 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 60 mg | 5% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 532 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
