Panthe Kaukswe, Chicken Curry.
Ingredients.
4 chicken pieces, legs or thighs. Skinned.
2 medium onions.
2.5 cm / 1 inch piece of fresh ginger root, peeled.
2 garlic cloves.
1 teaspoon of shrimp paste
2 tablespoons of vegetable oil.
2 tablespoons of sesame oil.
Chilli powder to taste.
Salt to taste.
300 ml / 1/2 a pint each of thick and thin coconut milk.
1 1/2 tablespoons of chickpea flour.
450 g / 1 lb of thin egg noodles.
Method.
1. Chop the onions and put in a blender with the ginger, garlic and shrimp paste. Blend together to form a smooth paste.Add a little of the oil to help get a sooth paste.
2. Heat the sesame oil and the vegetable oil together in a large pan. Add the paste and stir fry until a rich golden brown.
3. Add the chicken pieces and continue to cook, turning frequently so the chicken gets evenly coated with the spices.
4. Add the chilli powder, salt and thin coconut milk, stir well, then reduce the heat, cover the pan and cook the curry gently for 1 hour until the chicken is tender, add a little hot water if the sauce becomes too thick.
5. When the chicken is nearly cooked, add the thick coconut milk, and stirring continuously bring it to just below boiling point, mix the chickpea flour to a smooth paste with a little cold water, add it to the chicken, and stirring continuously cook the mixture for a further 5 minutes. there should be a fair amount of sauce as the curry should be eaten with the thin egg noodles.
Serves 4.
