Chicken Mandalay

    12 hours 55 min

    A sensational Burmese chicken dish that is perfect for using chicken leftovers. The sauce can be made well in advance and even frozen before adding the chicken and the cream.


    Buckinghamshire, England, UK
    5 people made this

    Serves: 8 

    • 1 whole roasted chicken, jointed
    • Sauce
    • 85g (3 oz) margarine
    • 340g (12 oz) chopped onions
    • 1 level tablespoon turmeric
    • 1/4 teaspoon ground ginger
    • 2 tablespoons curry powder
    • 1 teaspoon salt
    • 30g (2 oz) plain flour
    • 450ml (3/4 pt) chicken stock
    • 400g tin chopped tomatoes
    • 1 bay leaf
    • 2 tablespoons apricot jam
    • 2 tablespoons lemon juice
    • 150ml (1/4 pt) double cream
    • 2 lemons for garnish
    • chopped parsley for garnish

    Prep:10min  ›  Cook:45min  ›  Extra time:12hr resting  ›  Ready in:12hr55min 

    1. Melt margarine in a saucepan. Add onions and fry gently for 5 minutes or until soft.
    2. Add turmeric, ginger, curry powder, salt and flour, then stir in stock and tomatoes. Add jam and bay leaf, bring to the boil and simmer for 30 minutes. Remove from heat, stir in lemon juice and leave overnight.
    3. Next day add cooked chicken to the sauce. Stir in cream and reheat. Serve over rice, garnished with lemon slices and parsley.


    You don't have to necessarily use a whole jointed chicken for this dish. If you have a preference, use just thighs, for example, or use a combination of bone-in thighs and drumsticks with boneless breasts.

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