Burmese Chicken Curry
|Yellow split peas||3⁄4 Cup (12 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Salad oil||1⁄2 Cup (8 tbs)|
|Ground turmeric||1⁄4 Teaspoon|
|Onions||3 Large, chopped|
|Garlic||4 Clove (20 gm), minced / pressed|
|Finely chopped fresh ginger||2 Tablespoon, or crushed|
|Curry powder||2 Tablespoon|
|Ground cumin||1⁄2 Teaspoon|
|Whole chicken breasts||6 Pound, skinned, boned and cut into 1/2 inch thick, 3 inch long strips (6 Pieces, 1 Pound Each)|
|Cinnamon stick||2 Inch (1 Piece)|
|Homemade chicken broth/Canned regular strength chicken broth||8 Cup (128 tbs)|
|Coconut milk||1 1⁄2 Cup (24 tbs) (Homemade / Canned / Thawed Frozen)|
|Fish sauce/Salt||To Taste (Nam Pla)|
|Boiled noodles||2 Cup (32 tbs)|
In a blender, whirl split peas until finely ground.
Mix with water.
Pour oil into an 8- to 10-quart pan over low heat.
When oil is warm, stir in turmeric and cook, stirring, for about 1 minute (do not allow to burn).
Add onions; cook, stirring occasionally, until very soft but not browned, about 20 minutes.
Add garlic, ginger, cayenne, curry powder, and cumin; cook, stirring, for about 1 minute.
Stir in chicken, bay leaf, and cinnamon stick.
Add broth, then stir in split pea mixture and coconut milk.
Bring to a boil; reduce heat, cover, and simmer, stirring often, until broth thickens, about 30 minutes.
Add fish sauce to taste.
If made ahead, let cool, then cover and refrigerate for up to 1 day; reheat, covered, over low heat.
Let guests spoon curry over noodles, then top with chiles (if desired) and condiments.