Thursday, October 16, 2014

Burmease Chicken Curry

Burmease Chicken Curry


1kg chicken
2 tsp corriander powder
1  tsp fresh grounded turmeric
4 tbsp  vegetable oil
1 tsp red chilli powder
2 tsp sweet paprika
2 onions ( chopped)
4 garlic cloves ( chopped)
1 " ginger chopped
1/2 cup tomato puree
2 tbsp fish sauce


Sprinkle corriander powder, salt and grounded turmeric over the chicken and set aside.
In a blender  blend onions, garlic, paprika, chilli powder and ginger into a thick paste.
Heat the oil in a deep pan and fry the paste over a medium heat for about 10 minutes.
Add the chicken and turn up the heat stirring for another few minutes.
Add the tomatoes puree and stir for a further 5 minutes. Add 2 cups of warm water n  fish sauce.
Stir well and bring to a simmer.
Turn down the heat to low, partially cover the pan and very gently simmer for at least 45 minutes until the chicken is very tender.
Remove the lid and simmer for a further 15 minutes to reduce the sauce as per your choice.
pls add salt carefully as we are adding fiah sauce to the curry.

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