This Home-Style Chicken Kebat is a Burmese curried stir-fry hailing from Burma Superstar in San Francisco. It’s quick, easy, and utterly delicious!
(This recipe was originally published in August 2017, but was updated with new photos and content in 2020).
Kebat is a archetype Burmese stir-fry dish that is mutual throughout homes in Myanmar (formerly Burma). It’s non typically constitute in restaurants there, however.
San Francisco eatery Burma Superstar has brought this comforting dish front and eye. The eating house serves it with a diverseness of poly peptide options including chicken, beef, shrimp, and tofu.
In the cookbook of the same proper noun, all of these recipes are available in both eating house-manner and dwelling-mode variations. The main difference is the spice mixtures used, but both include the standard sliced onion and tomato wedge components along with a fragrant terminate of cilantro.
I elected to endeavour the home-style chicken kebat, which is insanely like shooting fish in a barrel to make. It features Madras back-scratch pulverization and a hit of fish sauce forth with a generous amount of garlic. The flavors are elementary yet exquisite.
A slight crunch from the onions, juicy and sweet tomatoes, and delicious warmth from the curry powder all soak into grains of plain rice. The book suggests jasmine, but I use basmati since that’s what I usually take on hand.
How to go far
This recipe for chicken kebat is quick and simple, perfect for a weeknight meal. Hither’s how yous make it.
Commencement, slice your craven into two-inch broad strips. At Burma Superstar they employ thighs, but I use craven breasts or tenders. Toss the craven strips with curry powder, fish sauce, and salt. Gear up aside.
Peel and halve an onion. Piece one-half into sparse slices, and finely chop the other one-half.
In a large wok or skillet, estrus the oil. Then add the chopped onion and cook until softened (PHOTO one). Then add together minced garlic for another minute until fragrant (Photograph 2).
Next, add the back-scratch-marinated craven strips (PHOTO iii). Stir and cook for about 5 minutes, then add a little water, and go along to cook for another 5 minutes until the chicken is cooked through and all the liquid is evaporated (Photo 4).
Add together sliced onion and tomato wedges (Photo five). Stir and cook simply for another minute until the onion starts to wilt but isn’t softened (Photograph half-dozen).
Serve immediately topped with chopped cilantro, forth with a scoop of plain rice and a lemon or lime wedge.
This chicken kebat is quick, easy, and full of flavor, making it a solid choice for a weeknight circuit from the norm. You can definitely attempt information technology with other proteins like shrimp and beefiness if yous prefer.
Other recipes y’all may like
- Burmese Beef Curry with Potatoes (from Burma Superstar)
- Cape Malay Craven Curry
- Japanese Curry Chicken Dumplings
- Indonesian-Style Fried Rice (Nasi Goreng)
- Thai Pineapple Fried Rice
- Spicy Vegetable Fried Rice
- Jamaican Beef Patties
- Chinese Stir-fried Oyster Mushrooms with Chicken
- Ram-Don from Parasite (Jjapaguri with Steak)
- Browse all Poultry Recipes
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boneless skinless craven breasts or tenders
Madras curry pulverization
small to medium yellowish onion
each cutting into 6 to 8 wedges
Handful of cilantro sprigs
coarsely chopped, for garnish
lime or lemon
cutting into wedges for garnish
Slice the craven into ½-inch broad strips. Transfer to a bowl and employ your hands to mix the craven with the back-scratch powder, fish sauce, and table salt. Let the craven marinate at room temperature while you lot prepare the other ingredients, or refrigerate overnight.
Halve and peel the onion. Piece one-half the onion thinly, and finely dice the remaining half. Set up the onion slices aside to add together at the end.
In a wok or large skillet, estrus the oil over medium-high heat. Add the diced onions and cook until softened, 3 to iv minutes. Stir in the garlic and cook for i infinitesimal more.
Add the chicken and melt over medium heat for about 5 minutes. Add the water and keep to cook until the chicken is cooked through and the water has evaporated, about 5 minutes more. Mix in the sliced onion and tomatoes and cook for virtually 1 infinitesimal more. The onions should still be well-baked in the centre (not completely wilted). Serve with the cilantro on acme and lime wedges alongside.
- If y’all prefer dark meat, you tin can swap out the craven breasts/tenders for boneless, skinless chicken thighs.
- The recipe calls for Madras back-scratch pulverization, which is a specific version of the versatile spice mixture that is curry powder. If you lot don’t accept Madras curry powder, use another kind and it will nonetheless taste succulent.
- Serve with patently jasmine or basmati rice.
- Adjusted from Burma Superstar
*All nutritional data is based on third-party calculations and should be considered estimates. Bodily nutritional content will vary with brands used, measuring methods, portion sizes and more than.*