Burmese Chicken In Coconut Milk Recipe

(kway swe)

Ingredients :

750 g	Chicken, skinned and cut into serving pieces
350 ml	Thick coconut milk
950 ml	Water
8 cloves	Garlic, minced
2 pieces	Large onions, minced
2 cm	Fresh root ginger, minced
2 pieces	Green chilies, seeded and chopped
2 tbsp	Cooking oil
1 tsp	Turmeric powder
1 tsp	Salt
1/4 tsp	White pepper
-	Fish sauce
-	Chopped fresh coriander leaves
-	Sliced fresh red chilies
-	Chopped hardboiled eggs
-	Sliced onion

Method :

Rub chicken pieces with salt and white pepper and put into a saucepan and cover with water.
Add turmeric and boil until meat begins to fall from the bones.
Lift out, reserving stock, and pull off meat, discard bones, and cut meat into bite-sized cubes.
Pound or blend onion, garlic, ginger and chilies to a paste and fry gently for 5 minutes.
Add chicken pieces and fry until colored, then add stock to cover and thick coconut milk.
Simmer until sauce is slightly thickened and the oil separates.
Adjust taste with fish sauce and stir in chopped coriander and slice chilies.
Serve with small dishes of extra chopped coriander, chilies, hardboiled eggs and sliced onions.

Asian Melting Pot

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