Burmese chicken curry (See-pyan) from Madhur Jaffrey's Ultimate Curry Bible by Madhur Jaffrey

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Notes about this recipe

  • etcjm on January 17, 2021

    Different, easy, a good one if you have people who hate with a passion getting whole spices in their curry. I was surprised at how different the addition of the fish sauce and lemon grass made this dish. Next time, I will add an extra lemon grass as the balance was a little off - still very tasty though. I used skinned bone-in thighs and opted to pop in the oven to cook, yes the sauce wasn't as thick as on the hob but that was just fine by me. Will do again and would be easy to upscale for lots of people.

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