Casa
Martin
Cookbook
Burmese Chicken Curry
This is an excellent fresh tasting moderately hot curry.
2 Chicken breasts
½ tsp Turmeric
1 tsp crushed dried Chillis
½ tsp Allspice
½ stick Cinnamon
2 tbsp Olive oil
4-6 Shallots or 1 large Onion
3cm piece of ginger
3 cloves Garlic
1 fresh red Chilli
1 Bayleaf
2 tsp Garam Masala
water
lime juice, fish sauce & chopped coriander
Rub the chicken with the turmeric, dried chillis allspice and the roughly broken cinnamon stick and allow to marinate for at least an hour. Wash your hands now as turmeric stains! Grind the shallots, ginger, garlic and fresh chilli to a paste. Fry the chicken in the oil until coloured then add the paste and fry for two minutes stirring constantly. Add the bayleaf and garam masala. Add enough water to cover and simmer for about 45 minutes. When the chicken is tender add about 1tbsp lime juice, fish sauce and the coriander. Serve with boiled rice.