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.


  • ~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


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.

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Categories: Tan Can Cook

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