Panthe Kaukswe - Burmese Chicken Curry

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READY IN: 1hr 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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