Burmese Chicken Fajita

I considered the following chicken recipe inspired and influenced by the Mexican fajitas fusion with Burmese masala flavoring. You'll enjoy the surprising harmony in your mouth once you try my cooking.

Ingredients

  • ~3 Chicken breasts
  • 2 tbsp. canola oil (for initial chicken cooking)
  • 1/4 cup canola oil (for the final cooking)
  • 1/2 tsp. salt
  • 4 green/red chilllies
  • 1.5 tsp. Garam masala
  • 4 tbsp. chili garlic sauce
  • 2 tbsp. Patak's Madras Curry Paste
  • 1/4 cup yogurt
  • 1 tsp. Salt
  • 1/4 tsp. MSG (optional)
  • 2 medium tomatoes, diced
  • 3 small-medium red onions, sliced concentrically (see picture below)
  • 1 bell pepper, large

Method

1. Slice the chicken into small, bite-sized pieces from the picture below.

2. Marinade the chicken with 2 tbsp. Patak's Madras curry paste, 1/4 cup yogurt, 1 tsp. salt, and 1/4 tsp. MSG. While the chicken is marinating, continue the prep work on other ingredients.

3. Into a work, add about 2 tbsp. canola oil to initially cook the chicken.

4. Check the doneness and should match the image below. Separate the partially cooked chicken onto a plate. Set aside.

5. To the same wok, add 1/4 cup canola oil, the concentrically-sliced red onions, bell peppers, 4 tbsp. chili garlic sauce, chillies, and the MSG.

6. Stir and cook for about 10-15 minutes. Check with the progress image below.

7. Add the chicken and the 1.5 tsp. Garam masala.

8. That's it! Enjoy and let me know what you think of the Burmese-Mexican fusion. Serving suggestion: heat the metal fajita plate/skillet, while handling with extreme care! Place the finished Burmese Chicken Fajita onto the Fajita-skillet for the presentation and the sizzling sound.

Categories: Burmese Cooking & Recipes

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