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Asian Recipes
Burma Chicken Curry
INGREDIENTS
1 kg Chicken thigh
2 Large onions, roughly chopped
5 cloves Garlic, roughly chopped
5 cm Fresh ginger, roughly chopped
2 tbsp Cooking oil
1/2 tsp Shrimp paste (belacan)
1 tsp Salt
2 cups Coconut milk
1 tsp Chili powder
200 g Dried rice vermicelli
PREPARATION
Have the chicken wash under cold water and use a kitchen towel
to dry pat it.
Process the onion, garlic and ginger in a food processor until
smooth. If necessary, add a little water to assist in blending
the mixture.
Heat the oil in a large pan. Add the onion mixture and shrimp
paste and cook, stirring over high heat for about 5 minutes.
Add the chicken and cook over medium heat, turning it until
it browns. Add the salt, coconut milk and chili powder.
Bring to the boil, reduce the heat and simmer, cover for about
30 minutes. Occasionally stirring the mixture.
Uncover the pan and cook for 15 minutes or until the chicken
is tender.
Place the noodle in a bowl, cover with boiling water and leave
for 10 minutes. Drain the noodles and place them in a serving
bowl.
