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Burmese Chicken Curry Recipe - Cooking Index

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Burmese Chicken Curry

Type: Chicken, Poultry
Serves: 6 people

Recipe Ingredients

2 1/2 lbs 1135g / 40ozChicken pieces
2 lbs 908g / 32ozOnions - rough cut (large)
3   Garlic
1   Ginger root - peel and chop (medium)
2 tablespoons 30mlPeanut oil
1/2 teaspoon 2.5mlShrimp paste or
3 tablespoons 45mlFish sauce
2 cups 474mlCoconut milk - canned
1 teaspoon 5mlSalt
1 teaspoon 5mlCayenne 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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