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Burmese Chicken Curry

the.instructor's picture
Ingredients
  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
  Cayenne 1 Teaspoon
  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)
  Bay leaf 1
  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)
Directions

In a blender, whirl split peas until finely ground.
Mix with water.
Set aside.
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.

Recipe Summary

Cuisine: 
Asian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Chicken
Cook Time: 
2 Minutes

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