Burmese Chicken Curry
Total Time: 1 hr 30 mins
Preparation Time: 20 mins
Cook Time: 1 hr 10 mins
Ingredients
- Servings: 4
- 5 medium onions, peeled
- 5 small dried hot chili peppers, seeded
- 1 tablespoon coarsley chopped fresh ginger
- 10 garlic cloves
- 1 1/2 teaspoons salt
- 1/2 teaspoon turmeric
- 3 lbs whole chickens, cut into serving pieces
- 1/4 cup vegetable oil
- 1 lb canned tomato
- 1/3 cup water
- 1 tablespoon soy sauce
- 1 teaspoon lemon zest
Recipe
- 1 slice three of the onions and set aside.
- 2 cut the remaining two onions into chunks, and process with the chile peppers, ginger and garlic, until pureed.
- 3 mix together the salt and turmeric and rub the chicken with the mixture.
- 4 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.
- 5 add the sliced onions and the pureed onion mixture to the pan and cook, stirring occasionally, until the sliced onion is very limp.
- 6 process the tomatoes with their liquid until smooth; add to the skillet along with the water, soy sauce and zest.
- 7 return the chicken except for the breasts to the pan, cover, and simmer for 25 minutes.
- 8 add the breast pieces and continue to simmer, covered, for about 20 more minutes, or until the meat is no longer pink.
- 9 remove the chicken from the skillet to a serving dish and cover to keep warm.
- 10 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.
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