Chicken and Noodles Burmese Style
|Grated coconut||2 Cup (32 tbs) (Fresh Or Dried)|
|Milk||3 Cup (48 tbs)|
|Peanut oil||1⁄3 Cup (5.33 tbs)|
|White onions||2 Medium, chopped|
|Garlic||4 Clove (20 gm), minced|
|Powdered ginger||1 Teaspoon|
|Curry powder||1 Tablespoon|
|Whole chicken breasts||2 , boned, cut into small cubes|
|Chicken thighs||6 , boned, cut into small cubes|
|Boiling water||1 Cup (16 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Cornstarch||1⁄3 Cup (5.33 tbs)|
|Cold water||1⁄3 Cup (5.33 tbs)|
|Broad egg noodles||1 Pound, cooked al dente, drained (Very Broad)|
|Dried ground chili peppers||1⁄2 Teaspoon|
|Scallions||6 Small, finely chopped|
|Hard-cooked eggs||4 , chopped|
Place the coconut and milk in a deep saucepan; bring to a boil, remove from the heat, and let stand for 35 minutes.
Squeeze the liquid from the coconut back into the milk, then discard the coconut.
In another saucepan, heat the oil and stir in the onions, garlic, ginger, and curry powder.
Blend well and cook over medium heat for 10 minutes.
Stir in the chicken, and cook, stirring frequently, for 15 minutes.
Pour in 2 cups of the coconut milk, the boiling water and the salt.
Blend well, cover, and simmer for 25 minutes, or until the chicken is fork-tender.
Mix in the blended cornstarch and water, bring to a boil, and stir.
Lower the heat and simmer for 10 minutes.
Stir in the rest of the coconut milk; simmer 5 minutes.
Place the cooked noodles on a large hot serving dish; spoon on the chicken in its sauce, then sprinkle on the peppers, scallions, and eggs.