BURMESE DRY CHICKEN CURRY
Different from other postings & make good use of household staples & garden bounty. Received in email from gourmet-recipes-from-around-the-world. Thanks, Renuka!
Provided by Busters friend
Categories Whole Chicken
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Chicken pieces: cut off both legs and thighs together taking as much meat as possible from the carcass at the top of the thigh, separate legs and thighs. Cut down along breast as far as wing at side of breast bone to expose ribs, cut through ribs at top along length of breast bone, cut through ribs at bottom of breast as far as wing, cut wing at joint with body and remove breast and wing as one piece, cut into two approximately one third along breast from wing.
- Grind the first 7 ingredients (i.e. up to and including the turmeric) together into a smooth paste (food processor/pestle and mortar etc). Heat oil in wide frying pan or wok and add paste, stir-fry until moisture has evaporated and paste has started to brown.
- Add chicken pieces and stir well, scrape bottom of pan to prevent sticking. Cover tightly and simmer for 35-45 minutes - there should be enough liquid given off from the chicken during cooking but check now and then and stir. If chicken does get too dry and starts sticking/burning (and it's never happened to me) add a tablespoon or so of water and stir in, scraping residue off bottom of pan.
- Shortly before chicken is ready slit open cardamom pods and extract seeds, crush seeds in pestle and mortar and add to chicken with coriander leaf, stir and simmer for a further minute or so, taste and adjust seasoning.
- Serve with plain rice or coconut rice.
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Corey Surtees
[email protected]This dish is a bit too spicy for my taste, but I still enjoyed it. I would recommend using less chili pepper next time.
Samikshya Gyawali
[email protected]I'm not a big fan of curry, but this dish was surprisingly good. I would definitely make it again.
Tara Gupta
[email protected]This curry is a great way to get your kids to eat their vegetables. My kids loved it!
onesmus mwaniki
[email protected]I love the fact that this dish can be made in one pot. It makes cleanup a breeze.
Olaide Jatto Jatto
[email protected]This curry is a great way to use up leftover chicken. It's also a great dish to serve to guests.
Kiramat Ullah
[email protected]I'm so glad I found this recipe. It's the perfect dish for a weeknight meal.
Necco Foster
[email protected]This dish is so easy to make, but it tastes like it took hours to prepare. I'm definitely going to be making this again soon.
Sourov Mohonto
[email protected]The sauce in this curry is so delicious. It's the perfect balance of sweet, sour, and spicy.
Orosi Moha
[email protected]I love the way the chicken is cooked in this dish. It's so tender and flavorful.
Demetrius Jordan
[email protected]This curry is amazing! The chicken is so tender and juicy, and the sauce is so flavorful. I will definitely be making this dish again and again.
Kakoli Begum
[email protected]This was my first time making Burmese dry chicken curry, and it turned out great! The chicken was tender and flavorful, and the sauce was delicious. I will definitely be making this dish again.
Trinity Wilson
[email protected]I'm not a big fan of chicken curry, but this dish was surprisingly good. The flavors were well-balanced and the chicken was cooked perfectly.
Shakeel Ahame123
[email protected]This curry is so flavorful and satisfying. The chicken is tender and juicy, and the sauce is rich and creamy. I served it with rice and it was the perfect meal.
Rebel Fleet Trooper
[email protected]I love the simplicity of this dish. It's easy to make and the results are always delicious. I especially love the crispy bits of chicken.
Yvette Hill
[email protected]This Burmese dry chicken curry was a hit at my dinner party! The flavors were complex and delicious, and the chicken was cooked perfectly. I will definitely be making this dish again.