Burmese Chicken Curry
This Burmese inspired chicken curry dish is a great new spin on the idea of curry. With shrimp paste and coconut milk, this is similar to a Thai chicken curry. Make it for your significant other to impress them with your cooking and worldliness!
Cooking Time45 min
Ingredients
- 2 pounds chicken drumsticks or thighs
- 2 large onions, roughly chopped
- 3 large cloves garlic, peeled
- 5 small pieces ginger, peeled
- 2 tablespoons peanut oil
- 1/2 teaspoon shrimp paste or 3 tablespoons fish sauce
- 1 teaspoon salt
- 2 cups canned coconut milk
- 1 teaspoon chilli powder (optional)
Instructions
- Wash the chicken and dry with paper towelling.
- Place onion, garlic and ginger in a food processor and process until smooth. Add a little water, if necessary.
- Heat the oil in a pan and add the onion mixture. Add the shrimp paste or fish sauce and cook over a high heat for five minutes, stirring.
- Add chicken and cook over a medium heat and turn until brown.
- Add the coconut milk, chili powder and salt. Bring to the boil and simmer, covered, for 30 minutes. Stir occasionally.
- Remove cover and cook for 15 minutes or until chicken is tender. Serve with noodles or rice.
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