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Burmese Dry Chicken Curry
Ingredients:
2 onions -- rough chopped
5 cloves garlic -- rough chopped
1/2 inch pc fresh root ginger
-- peeled and chopped
2 sticks lemon grass -- roughly chopped
2 red chilies seeded and chopped
--habaneros or Thai chilies
1 tablespoon fish sauce -- (nam pla)
1 teaspoon ground turmeric
4 tablespoon Veg. oil
3 pounds chicken, cut into 8 curry pieces
4 green (or two black) cardamom pods
2 tablespoon rough chopped coriander/cilantro leaf
Salt and fresh ground black pepper
Instructions:
*Curry 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. Drink beer: Singha, Bintang or Tiger beers are
excellent, Pilsner Urquell is good too. Ken Hom has a similar recipe
but he omits the Nam Pla and adds 1 tbs. dry sherry and two tbs. soy
sauce just before the simmering which makes it much more like a Straits
Chinese or Nonna dish. Source: Sophie Grigson's Meat Course, Network/BBC
Books, London, 1995, ISBN: 0 563 37173 0, an excellent book for all
sorts of meat cooking) Posted to the BBQ List by Carey Starzinger
on Mar 27, 1996. |
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