Friday, June 15, 2012
Myanmar - Burmese Chicken Curry
Burmese Chicken Curry
If one were to cross indian and Chinese food, and the result were successful, it would taste like this Burmese dish, a curry with many dimensions of flavor, served on top of egg noodles! This is an involved dish to make, but is a meal in itself. Recipe originates from the book "Asian Pasta" by Linda Burum. Serves 8 to 10.
- 1/2 cup vegetable oil
- 1/2 teaspoon turmeric
- 3 large onions, chopped finely
- 4 cloves garlic, minced
- 2 tablespoon ginger finely minced
- 1 teaspoon cayenne pepper
- 2 teaspoon ground cumin
- 1 teaspoon ground coriander
- 3 teaspoon garam masala
- 4 whole chicken breasts and 3 whole chicken legs
- 1 cinnamon stick
- 1 bayleaf
- 8 cups chicken broth
- 2/3 cup chick pea flour or dried yellow split peas
- 2 cups coconut milk
- 1 tablespoon fish sauce
- salt to taste
- 2 lbs fresh Chinese egg noodles
- Peel and slice 12 garlic cloves crosswise. Fry them in 4 tablespoon oil until they are golden. Remove and cool.
- 3 hard cooked eggs quartered
- 2 red onions slivered lengthwise
- 3 green onions thinly sliced
- 2 limes or lemons cut into wedges
- 1 bunch fresh coriander sprigs, trimmed.
- 2 tablespoon crushed dried Asian Chili peppers sauted in 1 tablespoon vegetable oil
- Heat the vegetable oil in an 8 to 12 quart pan or Dutch oven.
- Stir in the turmeric and cook it for one minute.
- Add the onions and cook on medium heat stirring occasionally, until the onions are limp but not browned, about 20 minutes.
- Add the garlic, ginger, cayenne, cumin, coriander and garam masala.
- Cook and stir the mixture about 1 minute.
- Add the chicken pieces and stir to coat them with the onions and spices.
- Add the cinnamon, bay leaf, and chicken broth, and simmer for 25 minutes.
- Mix the chick pea flour with 1 1/3 cups water, or grind the lentils to a flour in a blender or mortar and mix 3/4 cup of the resulting flour with 1 1/3 cups water.
- Stir the mixture into the soup. Add the coconut milk, cover and simmer for an additional 30 minutes.
- Thaw egg noodles if frozen.
- Put noodles in a large pot of boiling water and boil for 6-7 minutes.
- Drain noodles and stir in a couple of teaspoon of vegetable oil to keep them from sticking together and set aside.
- Remove the pan from the heat and carefully lift out the chicken pieces.
- Remove the meat from the bones and return it to the sauce.
- Add fish sauce and salt to taste.
- Serve the noodles of a platter and the curry and condiments separately.
- Diners first serve themselves to noodles, then the curry, then to the condiments they like.