Chicken And Potato Curry
From BestOodles 13 years ago
- 1 hour 30 minutes to make
- Serves 4-6
Burmese curry is a little different from its relatives, the Indian or Thailand curry. The original recipe calls for the greasy, Burmese curry is named “SePan” meaning oil return on top. Don’t worry I adjusted the recipe, the taste is the same, just less oily and healthier for you, without sacrificing the wonderful flavor. Read more You will find this dish refreshing, hearty and simply enjoyable. Usually I would like to cook potato a bit longer; just enough that it melts into the sauce and to make sure that there is a lot of reserve curry sauce for me to use later for the paratha or samusa dipping sauce. This recipe calls for eating with rice. Enjoy! See less
Ingredients
- 1 whole chicken, chopped into cubes shopping list
- 5 red potatoes, cut in halve shopping list
- 1 tbsp fish sauce shopping list
- 1/3 tsp turmeric shopping list
- Some water or chicken stock shopping list
- 4 tbsp oil shopping list
- salt to taste shopping list
- curry ingredients: shopping list
- 1 small onion, roughly chopped shopping list
- 1 garlic, roughly chopped shopping list
- 1” ginger, thinly sliced shopping list
- 1 stock of lemon grass, thinly sliced shopping list
- 1 tsp pepper powder shopping list
How to make it
- Add curry ingredients in a food processor and chop until pasty, peanut butter in consistency.
- Marinate chicken pieces well, using half of the curry paste and fish sauce, (for one hour).
- Heat the oil in a large pan; add the other half of curry paste and sauté on low to medium heat until it is caramelized (10-12 min) and then add some turmeric.
- Add the marinated chicken and sauté until chicken is well mixed with the curry sauce (2 min).
- Pour water into chicken until the chicken pieces are barely covered. Cover with a lid and cook for 30 minutes until the chicken is almost cooked and then add the potatoes. Cover and cook for 10 more minutes. If you would like less sauce, cook it a little longer until the sauce is almost gone. I highly recommend serving this dish with coconut rice; for it will take this dish to another level of enjoyment.
- Cook’s Note:
- Boil water or use chicken stock reduction to shorten the length of the cooking time.
People Who Like This Dish 3
- clbacon Birmingham, AL
- lala417 In, New York
- ttaaccoo Buffalo, NY
- BestOodles SFSJSMF, Northern Califo
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 0
-
All Comments
-
Your Comments