PANTHE KAUKSWE - BURMESE CHICKEN CURRY
Chicken curry with noodles, a popular Burmese dish favored by 'westerners'. Please try this recipe as 'is', then make comments. This dish does need a little bit of chilli powder, if you don't like to much chilli cut it down;but not out please! It is our family favorite!!!
Provided by Scott from Brisbane
Categories Chicken
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 1122.2, Fat 68.6, SaturatedFat 39.7, Cholesterol 184.1, Sodium 1005.6, Carbohydrate 83.8, Fiber 8.3, Sugar 16.3, Protein 46.6
BURMESE CHICKEN CURRY
A mildly spiced curry from Burma with a beautiful fish-infused sauce! Try it!!! Garam Masala can be found in most supermarkets in the spice section or from asian supermarkets. You can also make your own pretty easily. This meal is excellent served with rice and indian breads such as chapati, roti or naan.
Provided by Lee Jackson
Categories World Cuisine Recipes Asian
Time 1h5m
Yield 8
Number Of Ingredients 15
Steps:
- Rub chicken thighs with curry powder, garam masala, salt. Cover and set aside. Place onion, garlic, ginger, cayenne pepper, and paprika in a blender with 2 tablespoons of water and blend into a smooth paste.
- Heat the oil in a large, lidded skillet over medium heat. Cook and stir onion mixture until darkened, about 7 minutes. Stir in chicken thighs and cook for 3 to 4 minutes, then add tomatoes, lemon grass, and fish sauce. Cook for 2 minutes. Stir in 1 cup of water and bring the curry to a boil. Cover and reduce heat to low and cook until the chicken begins to fall apart, stirring occasionally, 25 to 35 minutes. Remove lid and increase heat. Cook until the sauce is reduced, about 5 minutes. Skim off excess oil from the top and discard.
Nutrition Facts : Calories 215.2 calories, Carbohydrate 5 g, Cholesterol 77 mg, Fat 11.5 g, Fiber 1.3 g, Protein 22.3 g, SaturatedFat 2.7 g, Sodium 495.4 mg, Sugar 2.1 g
CHET GLAY HIN (BURMESE CHICKEN CURRY)
Make and share this Chet Glay Hin (Burmese Chicken Curry) recipe from Food.com.
Provided by evelynathens
Categories Curries
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Place the chicken on a tray.
- Mix all the ground spices and salt together, and rub it into the chicken pieces.
- Allow to rest for 30 minutes.
- Meanwhile, puree the onion, garlic, ginger and chili.
- When ready, heat the oil in a heavy pan until medium hot, and fry the chicken in batches until well coloured all over.
- Set aside in a dish.
- Add the pureed ingredients and fry over a high heat, stirring constantly until all the water has evaporated, and you can see the oil separate from the mass; this should take about 5-10 minutes.
- Add the curry leaves and fry for a minute.
- Add the stock, return the chicken and any juices that have come out and bring to the boil.
- Turn the heat way down to a bare simmer, and cover the pan, or else transfer the pan contents to a crockpot.
- Simmer slowly for about 1 hour, or if in a crockpot, for up to 6 hours, but no more.
- 10 mins before serving, add fish sauce and lime juice to taste, about a tblsp of each is good.
- Serve with steamed rice and chupatis.
Nutrition Facts : Calories 785, Fat 57.6, SaturatedFat 13.6, Cholesterol 177.9, Sodium 1011.6, Carbohydrate 16.6, Fiber 1.6, Sugar 6.5, Protein 48.8
OHN-NO-KAUK-SWE (BURMESE CHICKEN SOUP)
I was lucky to live in Burma for several years in the 1980s. I was even luckier to have Wah Htoo working in my home. She is the best cook of Burmese food I've ever met. Her version of this soup is famous in Rangoon. Once a Burmese guest at our table called Wah Htoo out of the kitchen to tip her -- the only way he knew to convey how impressed he was with her cooking. Of course, I never got that recipe from Wah Htoo. But after many attempts, I think even Wah Htoo would be proud of this effort. This is a mellow, rather than a spicy, recipe. Add plenty of the crushed dried chilies for heat. Note: Burmese chickens get a lot of exercise -- they are tough, but full of flavour. Please use free range, organic chicken thighs if you can get them (a small whole, free-range chicken also works -- cut into 10-12 pieces and with or without skin). Also resist the temptation to play around with this. Trust me, I've played around with it for ages -- trying to get it just right. Finally -- don't let the number of ingredients or steps deter you. This really is easy to make.
Provided by Leggy Peggy
Categories Poultry
Time 55m
Yield 4-5 serving(s)
Number Of Ingredients 24
Steps:
- Put the vermicelli and noodles in a large bowl, and cover with boiling water. As they soften, use two forks to separate the strands. When fully softened, drain them in a colander, and set aside.
- Rub the chicken with the fish sauce, and set aside.
- Dissolve the chickpea flour in the water, and set aside.
- In a food processor, blend together the onions, garlic, turmeric, ginger and chillies. When well-blended, add 1/4 cup of the coconut cream, and process to a smooth paste.
- Heat the peanut oil in a pan large enough to hold all the soup ingredients. Add the paste and fry for 3 minutes, stirring constantly. Add the chicken and continue frying for another 3 minutes, still stirring. Add half the stock (2 1/2 cups) and one stock cube, if used, and bring to a boil. Continue cooking another 15-20 minutes. Stir every 5 minutes. You want the sauce to start thickening.
- While the soup is cooking, prepare the garnishes, and set aside.
- While the soup is cooking, also heat the other half of the stock (and a second stock cube, if used) in another pan until it starts to boil. Add the dissolved (and stirred again) chickpea flour/water mixture, still stirring well to minimise lumps. When this thickens some (about 5 minutes) pour this mixture through a sieve into the pan containing the chicken mixture. Stir well. (The sieve is important -- no matter how much you stir, there are still a few lumps.).
- When the soup just starts to boil, add the remaining coconut cream. Then bring soup back to a rolling boil.
- While the soup is returning to a rolling boil, bring a full 2-liter kettle of water to the boil, then pour the hot water over the vermicelli and egg noodles you softened earlier. Get the garnishes ready to serve.
- Let diners serve themselves. Have each person put some noodles in their soup bowl, then ladle over the soup/chicken mixture and top with the garnishes they like. Those who like salty should add a few shots of extra fish sauce.
- Attack with a spoon and fork while the soup is hot.
- Note: We use all the garnishes -- liberally.
BURMESE CHICKEN CURRY
This recipe is from Cooking Light and is one of my favorite chicken dishes. Yellow lentils (dal) are available where ever Indian foods are sold. Yellow split peas can be substituted. My experience has been that either one takes longer than 25minutes to reach tenderness, so I cook them ahead of time in a crock pot. Red lentils cook much quicker and can also be substituted. Serve over rice or Chinese egg noodles.
Provided by crrllssn
Categories Whole Chicken
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 12
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.
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