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Burmese Chicken Curry Recipe
(kyethar ngapichet)
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RECIPES OF BURMA
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Ingredients : |
| 1 |
Large chicken, cut into 8 pieces |
| 250 ml |
Water |
| 60 ml |
Peanut oil |
| 60 ml |
Saw-leaf herb, chopped or coriander
(cilantro) leaves |
| 3 pieces |
Dried red chilies, soaked and ground |
| 1 piece |
Medium sized tomato, seeded and chopped |
| 1 tsp |
Shrimp paste |
| 3 tbsp |
Onion, finely sliced |
| 1 tbsp |
Large green chili, finely sliced |
| Marinade |
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| 3 cloves |
Garlic, minced |
| 4 tbsp |
Fish sauce |
| 1 tsp |
Ginger, ground |
| 1 tsp |
Salt |
| 1/4 tsp |
Turmeric powder |
Method :
- Mix the marinade and rub onto the chicken evenly and set
aside.
- Heat oil in a wok or pan and saute the chili paste and onion
for approx. 5 minutes or fragrant.
- Stir in shrimp paste, add tomato, green chili and the
marinated chicken pieces. Stir, cover and cook for approx. 5 minutes. Stir occasionally to
keep chicken from sticking.
- Add water, cover and cook over moderately using low heat for
30 minutes or until chicken is done.
- Garnish with saw-leaf herb or coriander (cilantro) leaves.
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