How to make it

  • Combine onion, garlic, turmeric, chili peppers, ginger and salt, chop or pound together until very fine
  • Place chicken in a bowl and add spice mixture
  • Coat meat thoroughly on all sides
  • Refrigerate for at least 2 hours ( longer the spicier) turning frequently
  • Heat oil in a saucepan until oil bubbles
  • Add chicken and spice mixture; brown well
  • Add tomatoes
  • Cook covered, over medium heat for 10 minutes
  • Add bouillon
  • Simmer , covered, over low heat for 1 1/2 hours or until meat is tender.
  • Serve over cooked rice or egg noodles

Reviews & Comments 3

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  • 15thC_Odette 7 years ago
    It sounds fairly similar to the "Burmese Chicken" recipe I learned from a Burmese friend from college. Her recipe stopped after pan frying the chicken and didn't include the onion.
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  • babydumpling 10 years ago
    LOL I'm sorry about that.. I have actually corrected this several times but obviously to no avail...... hahaha. It's chicken.
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  • mbe 10 years ago
    mmmmmm in the method do you mean beef or chicken?
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