Burmese Chicken Curry     


Description
Curry TypeChicken
StrengthMedium
DifficultyUnknown
Sourcergbowden@ozemail.com.au (Ross Bowden)
VegetarianNo
VeganNo
Time to prepareUnspecified
Time to cook45 mins
No. of servings
Ingredients1 kg chicken drumsticks or thighs
2 large onions, roughly chopped
3 large cloves garlic, peeled
5 cm piece ginger, peeled
2 tablespoons peanut oil
1/2 teaspoon shrimp paste or 3 tablespoons fish sauce
1 teaspoon salt
2 cups canned coconut milk
1 teaspoon chilli powder (optional)
InstructionsWash the chicken and dry with paper towelling. Place onion, garlic and ginger in a food processor and process until smooth. Add a little water, if necessary.

Heat the oil in a pan and add the onion mixture. Add the shrimp paste or fish sauce and cook over a high heat for five minutes, stirring. Add chicken and cook over a medium heat and turn until brown.

Add the coconut milk, chili powder and salt. Bring to the boil and simmer, covered, for 30 minutes. Stir occasionally. Remove cover and cook for 15 minutes or until chicken is tender.

Serve with noodles or rice.
Notes
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