Burmese Chicken Curry with Noodles.
Ingredients.
4 tablespoons of groundnut/ peanut oil.
625 g / 1 1/4 lb of skinless, boneless chicken breast, cut into bite size pieces.
1 1/2 teaspoons of chilli powder.
1/2 a teaspoon of turmeric.
1/2 a teaspoon of salt.
600 ml / 1 pint of coconut milk.
300 ml / 1/2 a pint of chicken stock.
50 g / 2 oz of creamed coconut, chopped.
375 g / 12 oz of cellophane noodles.
Sesame oil.
Salt.
For the Spice paste.
4 large garlic cloves, chopped.
2 onions, chopped.
1 large fresh red chilli, deseeded and chopped.
2.5 cm / 1 inch piece of fresh ginger root, peeled and chopped.
1 teaspoon of shrimp paste.
Method.
1. First make the spice paste, place the garlic, onions, chilli, ginger and shrimp paste in a blender and work to a thick paste.
2. Heat the oil in a large heavy based saucepan, add the spice paste and fry over a gentle heat stirring constantly for 5 minutes until softened.
3. Add the chicken pieces to the pan and fry, stirring constantly, for a further 5 minutes to seal. Stir in the chilli powder, turmeric, salt, coconut milk and stock. Bring the curry to the boil then reduce the heat and simmer very gently, stirring occasionally, for 30 minutes until the chicken is tender.
4. Stir in the creamed coconut and then simmer over a medium heat for 2 to 3 minutes stirring the mixture constantly until the creamed coconut has dissolved and thickened the sauce slightly. Taste, and adjust the seasoning if necessary.
5. Drop the noodles into a pan of salted boiling water, bring back to the boil and cook the noodles for 3 minutes. Drain the noodles and stir a little sesame oil into them.
6. To serve divide the noodles between 4 deep soup bowls and ladle some chicken curry over each portion.
Serves 4.
