Burmese Chicken Blood Curry - Cooking By U Naung (Local Cuisine)

chicken blood

🥗Healthier: tofu

💰Cheaper: chicken stock

Tofu provides a similar texture for a vegetarian option.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

Heat vegetable oil in a large pot over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 5-7 minutes.

Stir in minced garlic and ginger, cooking until fragrant, about 1 minute.

Add turmeric, cumin, coriander, and chili powder; cook for 1-2 minutes to toast the spices.

Add chicken pieces and brown on all sides, about 5-8 minutes.

Pour in coconut milk and bring to a simmer.

Stir in chicken blood, mixing well to combine.

Season with fish sauce, lime juice, salt, and pepper; adjust to taste.

Cover and simmer on low heat for 30-40 minutes until chicken is tender.

Garnish with fresh cilantro before serving.

Cooking Techniques

Spice Level: