Burmese Coconut Chicken

Burmese Coconut Chicken


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About this recipe: This is an authentic Burmese dish taught to me by a friend. It is absolutely lovely served ladled over hot egg noodles. If you cannot find balachaung, a Burmese condiment, you can try making your own.


Serves: 4 

  • 1 piece balachaung (prawn paste), big as your little finger
  • 125ml hot water
  • 125ml sunflower oil
  • 3 onions, minced
  • 1 tablespoon minced garlic
  • 1/2 tablespoons minced root ginger
  • 300-400g diced chicken (thigh or breast)
  • 2 tablespoons paprika
  • 1 teaspoon turmeric
  • 1 teaspoon chilli flakes (or to taste)
  • 1 (400ml) tin coconut milk
  • 1 bunch coriander (to garnish)
  • salt to taste
  • 1 packet egg noodles

Prep:15min  ›  Cook:30min  ›  Ready in:45min 

  1. Melt the balachaung in 125ml hot water and set aside.
  2. Fry onion, garlic and ginger in the oil until onion is transparent. Add chicken, paprika, turmeric and chilli flakes, and fry with onion stirring quickly (don't scorch the spices). Add balachaung and fry quickly.
  3. Add coconut milk, and stir thoroughly. Simmer for 30-45 minutes until chicken is tender.
  4. Ladle over hot egg noodles, add coriander to garnish.


Balachaung is a Burmese condiment made from dried prawns. It is essential to this dish and can be purchased at some Oriental grocers in block form. Store in a plastic bag in the fridge or freezer.

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