Panthe Kaukswe Burmese Chicken Curry Recipes

Steps:

• Cut chicken into serving pieces.
• Put Garlic,onion,ginger,ngapi, in blender and blend to a smooth paste; adding some of the peanut oil if paste becomes to dry.
• Heat remanding oils in a wok (or pan) and fry mixture off for 5 minutes.
• Add chicken and fry for a further few minutes.
• Add chilli powder,salt and thin coconut milk and simmer gently until chicken is tender. (45 minutes - 1 hr approx). If it becomes to dry add some hot water - a little at a time.
• Take off heat and add thick coconut milk and bring the pot SLOWLY to a boil. Stir constantly to prevent curdling.
• Mix Chick pea with a little cold water to a smooth paste and add to the curry, and cook for a further 5 minutes.
• Cook the noodles in a pot of salted boiling water until tender around 6-8 minutes.
• Drain the noodles and place in bowls, serve the curry on top with fried garlic and peanuts as accompaniments.

Steps:

• Place lentils in large saucepan; cover with water to 2 inches above lentils. Bring to a boil over medium-high heat; cover, reduce heat, simmer 25 minutes or until tender. Drain and set aside.
• Combine cumin and next 5 ingredients(through cloves) in a large zip-top plastic bag. Add chicken; seal and shake to coat.
• Heat oil in large dutch oven over medium-high heat. Add onion; saute 3 minutes. Add chicken and spice mixture; saute 4 minutes. Stir in broth, scraping pan to loosen browned bits. Add lentils and bay leaves; cover and simmer 30 minutes. Uncover and simmer 10 minutes.

Steps:

• Slice three of the onions and set aside.
• Cut the remaining two onions into chunks, and process with the chile peppers, ginger and garlic, until pureed.
• Mix together the salt and turmeric and rub the chicken with the mixture.
• Heat the oil in a skillet over medium-high heat, add the chicken and cook until it is browned, turning over once, about 10 minutes. Remove the chicken.
• Add the sliced onions and the pureed onion mixture to the pan and cook, stirring occasionally, until the sliced onion is very limp.
• Process the tomatoes with their liquid until smooth; add to the skillet along with the water, soy sauce and zest.
• Return the chicken except for the breasts to the pan, cover, and simmer for 25 minutes.
• Add the breast pieces and continue to simmer, covered, for about 20 more minutes, or until the meat is no longer pink.
• Remove the chicken from the skillet to a serving dish and cover to keep warm.
• Boil the sauce, uncovered, stirring constantly, until it is reduced to about 3 cups. Skim off and discard the fat. Spoon the sauce over the chicken.

Steps:

• Clean and cut chicken into pieces and marinade in fish sauce and tumeric powder.
• Process onion, garlic and ginger in food processor.
• Fry the onion-garlic-ginger mixture in oil until fragrant in skillet or wok.
• Add the chicken pieces stir to coat.
• Make a paste of parika, chili powder and salt with a little water and add to the chicken.
• Cover and cook over medium-high heat for 15 minute.
• Turn chicken pieces and cook for another 15 min or most of the liquid is gone.
• Cover and rest for 15 min before serving over freshly cooked jasmine rice.