Panthe Kaukswe Burmese Chicken Curry

Experience the rich, aromatic flavors of Myanmar with Panthe Kaukswe, a traditional Burmese chicken curry that’s both comforting and satisfying. This hearty dish features tender, bone-in chicken pieces simmered in a luscious coconut milk sauce infused with warm spices like turmeric, cumin, and coriander. Paired with silky rice noodles and topped with vibrant garnishes like crispy fried onions, fresh cilantro, and a hint of chili oil, this curry is a true feast for the senses. Serve with lime wedges and hard-boiled eggs for an authentic finishing touch that balances the creamy, savory elements with a zesty brightness. Perfect for family dinners or special occasions, this one-pot wonder is a delicious dive into Southeast Asian cuisine.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 1 kg Chicken (bone-in, skinless, cut into pieces)
• 400 ml Coconut milk
• 3 medium Onions (finely chopped)
• 4 cloves Garlic (minced)
• 1 tablespoon Ginger (grated)
• 1 teaspoon Turmeric powder
• 1 teaspoon Chili powder (adjust to taste)
• 1 teaspoon Paprika
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 2 tablespoons Fish sauce
• 3 tablespoons Vegetable oil
• 1 teaspoon Salt
• 1 teaspoon Sugar
• 400 grams Rice noodles (cooked as per package instructions)
• 4 pieces Lime wedges (for serving)
• 3 pieces Hard-boiled eggs (halved, for serving)
• 3 tablespoons Chopped fresh cilantro
• 4 tablespoons Crispy fried onions (for garnish)
• 2 tablespoons Chili oil (optional)

Directions

Step 1

Heat the vegetable oil in a large pot over medium heat. Add the finely chopped onions and sauté until golden brown, about 10 minutes.

Step 2

Add the minced garlic and grated ginger, and cook for another 2 minutes until fragrant.

Step 3

Stir in the turmeric powder, chili powder, paprika, cumin powder, and coriander powder. Cook the spices for 1-2 minutes, stirring constantly to avoid burning.

Step 4

Add the chicken pieces to the pot and mix well to coat them with the spices. Cook for 5-7 minutes, turning occasionally, until the chicken starts browning.

Step 5

Pour in the coconut milk and add the fish sauce, salt, and sugar. Stir well and bring the mixture to a gentle simmer.

Step 6

Cover the pot and let the chicken cook for 30-40 minutes over low heat, stirring occasionally, until tender and fully cooked. Adjust the seasoning if necessary.

Step 7

While the curry cooks, prepare the rice noodles according to the package instructions and set aside.

Step 8

To serve, place a portion of cooked noodles in a bowl, ladle the chicken curry over the top, and garnish with chopped fresh cilantro, crispy fried onions, and chili oil (if using).

Step 9

Serve with lime wedges and halved hard-boiled eggs on the side for an authentic touch.

Nutrition Facts

Serving size	(2443.3g)

Amount per serving	% Daily Value*
Calories	3876.0

Total Fat 228.9g	0%
Saturated Fat 53.9g	0%
Polyunsaturated Fat 25.2g
Cholesterol 1408mg	0%
Sodium 5967.3mg	0%
Total Carbohydrate 193.1g	0%
Dietary Fiber 10.6g	0%
Total Sugars 51.7g
Protein 268.4g	0%

Vitamin D 182IU	0%
Calcium 377.1mg	0%
Iron 20.1mg	0%
Potassium 3659.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.7%

Protein: 27.5%

Carbs: 19.8%