Burmese Chicken Curry Recipe
Summary
Ingredients
| Yellow peas | 3/4 Cup (16 tbs) | |
| Water | 1 1/2 Cup (16 tbs) | |
| Salad oil | 1/2 Cup (16 tbs) | |
| Turmeric | 1/4 Teaspoon | |
| Onions | 3 Large, chopped | |
| 3 or 4 cloves garlic, minced or pressed | ||
| Finely chopped ginger | 2 Tablespoon, crushed | |
| Cayenne | 1 Teaspoon | |
| Curry powder | 2 Tablespoon | |
| Ground cumin | 1/2 Teaspoon | |
| 6 whole chicken breasts (about 1 lb. each), skinned, boned, and cut into 1/2-inch-thick, 3-inch-long strips | ||
| Bay Leaf | 1 | |
| 1 cinnamon stick (2 inches long) | ||
| 8 cups Homemade Chicken Broth or canned regular-strength chicken broth | ||
| 1 1/2 cups coconut milk, homemade canned, or thawed frozen | ||
| Fish sauce (nam pla) or salt | ||
| Boiled noodles | ||
| Condiments | ||
Directions
In a blender, whirl split peas until finely ground.
Mix with water.
Set aside.
Pour oil into an 8- to 10-quart pan over low heat.
When oil is warm, stir in turmeric and cook, stirring, for about 1 minute (do not allow to burn).
Add onions; cook, stirring occasionally, until very soft but not browned, about 20 minutes.
Add garlic, ginger, cayenne, curry powder, and cumin; cook, stirring, for about 1 minute.
Stir in chicken, bay leaf, and cinnamon stick.
Add broth, then stir in split pea mixture and coconut milk.
Bring to a boil; reduce heat, cover, and simmer, stirring often, until broth thickens, about 30 minutes.
Add fish sauce to taste.
If made ahead, let cool, then cover and refrigerate for up to 1 day; reheat, covered, over low heat.
Let guests spoon curry over noodles, then top with chiles (if desired) and condiments.
Mix with water.
Set aside.
Pour oil into an 8- to 10-quart pan over low heat.
When oil is warm, stir in turmeric and cook, stirring, for about 1 minute (do not allow to burn).
Add onions; cook, stirring occasionally, until very soft but not browned, about 20 minutes.
Add garlic, ginger, cayenne, curry powder, and cumin; cook, stirring, for about 1 minute.
Stir in chicken, bay leaf, and cinnamon stick.
Add broth, then stir in split pea mixture and coconut milk.
Bring to a boil; reduce heat, cover, and simmer, stirring often, until broth thickens, about 30 minutes.
Add fish sauce to taste.
If made ahead, let cool, then cover and refrigerate for up to 1 day; reheat, covered, over low heat.
Let guests spoon curry over noodles, then top with chiles (if desired) and condiments.
Chef
