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Burmese Chicken In Coconut Milk Recipe
(kway swe)
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RECIPES OF BURMA
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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.
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Asian Melting Pot
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