Grammy's Kitchen · Chicken Curry · Burmese Chicken Curry (Gaeng Gai Bama)
One of 171 chicken curry recipes we measured
from www.allrecipes.com
99 cooks on www.allrecipes.com rate it 4.6★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 171.
| this recipe | typical | |
|---|---|---|
| liquid | 25% | 47% |
| fat | 12% | 3% |
| aromatics | 0% | 17% |
| sweetener | 3% | 0% |
| salt | 7% | 1% |
| vegetables and beans | 181% | 24% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.6 | 0.6 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 54 g | 0.25 cup vegetable oil |
| 8 shallots, thinly sliced | |
| 454 g | 1 pound skinless, boneless chicken meat, cut into large pieces |
| 31 g | 2 tablespoons red curry paste |
| 6 g | 1 tablespoon curry powder |
| 113 g | 0.5 cup coconut milk |
| 0.25 cup pureed tomato | |
| 34 g | 2 tablespoons fish sauce |
| 12 g | 1 tablespoon palm sugar |
| 822 g | 2 medium tomatoes, cut into wedges |
| 1 g | 1 bunch cilantro, chopped |
Method: 3 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I've made this twice before rating because I thought I might have misunderstood an instruction. The first time I made it, I covered the pieces of chicken with water as instructed.. the end result was a very watery sauce; my chicken pieces were 1/4 of a chicken” — a cook, 4★
“Everyone I cook this for always loves this recipe. A few tips. It is easy to overcook the chicken - keep an eye on it. I like to add additional vegetables sometimes (carrots, zucchini and straw mushrooms). I keep half the tomatoes fresh (uncooked) and use them” — a cook, 5★