Burmese Chicken Curry
 
4 Tbsp  oil
8   shallots, thinly sliced
2 Tbsp  Thai red curry paste
1 Tbsp  proprietary curry powder
1/2   chicken, cut into large pieces
  enough water to cover the chicken in the pot, about a pint
2 Tbsp  fish sauce
1 Tbsp  jaggery (palm sugar)
  50ml tomato puree
  100ml coconut milk
2 medium  tomatoes
  chopped coriander leaves for garnish.
 
Fry the shallots in 2 tablespoons of oil over a low heat until golden brown and 
crispy but not burnt. Drain then set aside. Use the remaining 2 tablespoons oil 
to fry the curry paste and powder over a low heat until fragrant. Add the 
chicken pieces; stirring to coat with the curry mixture. Add enough water to 
cover the chicken then bring to the boil over a medium heat. Turn the heat to 
low then add the milk, puree, fish sauce, sugar, and half of the tomato wedges. 
Simmer over the lowest heat possible, covered, stirring from time to time. When 
the gravy has been reduced to a thick and creamy consistency, add in the 
remaining tomatoes. Cook further until the tomatoes are softened but not too 
mushy. Add in the coriander leave and top with friend shallots before serving. 
 
 
 
 
(ID: 81442) Mirror: rec.food.recipes: Mon, Jun 10, 2002


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