Burmese chicken curry
By Martin Bailey
Moving towards the Far East, this month’s curry is one which has influences of both the Indian subcontinent and Thai cuisine. If you know your ingredients, lemongrass and fish sauce are the giveaways for dishes east of India.
This recipe uses curry powder, which does have its place in your store cupboards, just make sure it’s fresh for maximum flavour.
2½ lbs of chicken breast, diced
2 tsp hot curry powder
1 tsp salt
1 tsp garam masala
1 tsp cayenne pepper
2 tsp paprika
2 medium onions, chopped
3 cloves of garlic, peeled and chopped finely
2 tomatoes, chopped finely
1-2 inch fresh ginger, peeled and chopped finely
5-6 tbsp vegetable oil
1 tbsp fish sauce
1 stick lemongrass, cut finely
In a bowl add the curry powder and garam masala to the diced chicken, mix, cover and set aside in a cool place for a minimum of 20 minutes, longer if possible.
Blend the onions, ginger, garlic, cayenne pepper and paprika until smooth. You may need to add a little water.
In a large saucepan heat the vegetable oil. Once hot, add the blended paste, and fry gently for 5 minutes or so until the paste has reduced and darkened.
Next add the chicken and continue to fry for another 5-6 minutes or until the chicken is browned slightly.
Add the tomatoes, fish sauce and chopped lemongrass, fry for a further 2 minutes.
Add 8 fluid ounces of water and bring the pan to the boil.
Cover the pan, reduce the heat and cook gently for 25 minutes before finally removing the lid and allowing the sauce to thicken.
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