Burmese Chicken Curry
From linnydnyc 14 years ago
- 45 minutes to make
- Serves 6
This is a dish my mother cooks -- Kaukswe -- and it is absolutely delicious. It is even better the next day when reheated, and I typically cook a day before I am serving. You serve it over cooked Chinese egg noodles and top it with all sorts of wonderful treats. Read more I love putting lots of freshly ground sea salt on top with chili flakes. I have also made with shrimp but added in close to end of cooking process just before coconut milk is added. Enjoy!! See less
Ingredients
- 1 tbsp finely minced ginger shopping list
- 2 tbsp finely minced garlic shopping list
- 1 tbsp tumeric shopping list
- 1 onion, halved and sliced shopping list
- 1 pound of chicken (I like to use boneless skinless breasts, cut into bite size pieces, but you can also do bone in thighs -- which will enhance the flavor of the curry) shopping list
- 3 cups of chicken broth shopping list
- 1 can of coconut milk (don't shake) shopping list
- 2 tbsp of basin (chickpea flour) -- use cornstarch if you don't have basin (make a paste with some water -- will thicken up curry in the end) shopping list
- 1 package of Chinese egg noodles or cellophane noodles (cooked according to package directions) shopping list
- Toppings shopping list
- 3 limes, cut into wedges shopping list
- 3 hard boiled eggs, diced shopping list
- 5 green onions/scallions, chopped shopping list
- 1/2 cup fresh cilantro, chopped shopping list
- 5-6 cloves of garlic, peeled, thinly sliced, a lightly fried in vegetable oil until golden brown (do not burn!) shopping list
- Half a cucumber, peeled, seeded and diced shopping list
- hot chili peppers, sliced (seeded if you don't like it hot) shopping list
How to make it
- In a large pot, heat 1 tbsp of vegetable oil. Add ginger and garlic. Let cook for 2 minutes.
- Add tumeric and onion. Let cook for 5 minutes.
- Add chicken and stock. Bring to a boil and reduce heat. Simmer for about 15 - 20 minutes.
- Add coconut milk and basin paste. Bring to a light boil and reduce heat for a few minutes.
- This is where I tend to cool, put in fridge and reheat the next day before serving,
- When serving...
- Plate noodles, ladle curry on noodles. Add toppings on curry and squeeze fresh lime juice.
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The Rating
Reviewed by 9 people-
This sounds delicious already - your mother must be a very good cook.
aussie_meat_pie
in My Kitchen loved it
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Fantastic!
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I love everything in this! !
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