Burmese Chicken Curry

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Chicken pieces
2 lbs	908g / 32oz	Onions - rough cut (large)
3		Garlic
1		Ginger root - peel and chop (medium)
2 tablespoons	30ml	Peanut oil
1/2 teaspoon	2.5ml	Shrimp paste or
3 tablespoons	45ml	Fish sauce
2 cups	474ml	Coconut milk - canned
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Cayenne chile powder

Recipe Instructions

Wash the chicken and dry with paper toweling. Place onion, garlic and ginger in a food processor and process until smooth. Add a little water, if necessary.

Heat the oil in a pan and add the onion mixture. Add the shrimp paste or fish sauce and cook over a high heat for five minutes, stirring. Add chicken and cook over a medium heat and turn until brown.

Add the coconut milk, chili powder and salt. Bring to the boil and simmer, covered, for 30 minutes. Stir occasionally. Remove cover and cook for 15 minutes or until chicken is tender.

Serve with noodles or rice.

Source:
Jo Anne Merrill

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