Continuing my love for Burmese food, here’s another chicken curry. This one is HOT! and lovely. “Why don’t you just marry Burma?” I hear you mutter.
1 kg chicken thighs (cut in half)
1 teaspoon turmeric
2 teaspoons curry powder
1 tablespoon soy sauce
4 dried red chilies (soaked in hot water then chopped – leave seeds in)
3 cloves garlic (roughly chopped)
3 small onions (roughly chopped)
2 cups chicken stock
1 teaspoon salt
1 cinnamon stick
3 bay leaves
30ml peanut oil
30ml sesame oil
Mix the curry powder, turmeric and soy sauce into a paste and coat the chicken with it. Set aside.
With a hand blender or food processor blend the onions, chillies and garlic into a thick paste.
Heat the oils in a large pan over a medium heat and then fry the onion mix for about 5 minutes until it begins to brown. Add the chicken pieces and fry for a further 5 minutes. Add the chicken stock and mix well. Add the bay leaves, cinnamon and gently bring to the boil. Simmer covered on a very low heat for about 1 1/2 – 2 hours until very tender.
The curry oils may separate in the first part of cooking don’t worry, they’ll all end up blended into a lovely sauce at the end. Pretend you didn’t see it and convince yourself it is very healthy.
Plain boiled rice with some french beans on the side.