Burmese Chicken Curry (4-6)
Ingredients
2
onions
peeled and roughly chopped
5
plump garlic cloves
peeled and roughly chopped
1
cm
fresh ginger
peeled and chopped
2
stems
lemon grass
trimmed and roughly chopped
1-2
fresh red chillies
deseeded and chopped
1
tbsp
fish sauce
1
tsp
ground turmeric
4
tbsps
sunflower oil
1x
3-4 lb
boneless & skinless free range chicken breasts
cut into 12 pieces
4
green cardamon pods
slit open, seeds extracted and crushed,
2
tbsps
roughly chopped coriander leaves
Instructions
Process the first seven ingredients to a smooth paste.
Heat the oil in a wide frying pan, add the paste and stir until it starts to brown and all the moisture has evaporated.
Add the chicken and stir well to coat all the pieces. Cover tightly and simmer for 35-45 minutes. When it is nearly cooked stir occasionally.
When the chicken is cooked stir in the crushed cardamon seeds and the coriander. Cover for a minute then taste and adjust seasoning. Serve with rice.
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