Panthe Kaukswe - Burmese Chicken Curry

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.