Panthe Kaukswe - Burmese Chicken Curry |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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Chicken curry with noodles, a popular Burmese dish favored by 'westerners'. Please try this recipe as 'is', then make comments. This dish does need a little bit of chilli powder, if you don't like to much chilli cut it down;but not out please! It is our family favorite!!! Ingredients:
1 1/2 kg chicken or 1 1/2 kg chicken pieces |
5 garlic cloves |
3 medium onions |
1 tablespoon fresh ginger |
1 teaspoon dried shrimp paste (blachan,ngapi or other names for it) |
2 tablespoons peanut oil |
1 tablespoon sesame oil |
1 -2 teaspoon chili powder |
2 teaspoons salt |
2 cups of thin coconut milk |
2 cups of thick coconut milk |
2 tablespoons chickpea flour (besan) |
500 g egg noodles, to serve |
Directions:
1. Cut chicken into serving pieces.
2. Put Garlic,onion,ginger,ngapi, in blender and blend to a smooth paste; adding some of the peanut oil if paste becomes to dry.
3. Heat remanding oils in a wok (or pan) and fry mixture off for 5 minutes.
4. Add chicken and fry for a further few minutes.
5. Add chilli powder,salt and thin coconut milk and simmer gently until chicken is tender. (45 minutes - 1 hr approx). If it becomes to dry add some hot water - a little at a time.
6. Take off heat and add thick coconut milk and bring the pot SLOWLY to a boil. Stir constantly to prevent curdling.
7. Mix Chick pea with a little cold water to a smooth paste and add to the curry, and cook for a further 5 minutes.
8. Cook the noodles in a pot of salted boiling water until tender around 6-8 minutes.
9. Drain the noodles and place in bowls, serve the curry on top with fried garlic and peanuts as accompaniments.
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