Burmese Chicken Curry
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| 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. |
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| 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. |
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| (ID: 81442) Mirror: rec.food.recipes: Mon, Jun 10, 2002 |