Burmese Chicken Curry
Ingredients
1kg chicken thighs
2 onions
3 teaspoons crushed garlic
2 teaspoons crushed ginger
2 tablespoons peanut oil
3 tablespoons fish sauce
1 teaspoon salt
2 cups coconut milk
1 teaspoon chilli powder
2 cups rice
6 shallots
Method
Peel and roughly chop onions.
Diagonally slice shallots.
Wash chicken under cold water and pat dry with absorbent paper.
Place onion, garlic and ginger in a good processor bowl, and process until smooth.
Add a little water to help blend the mixture if necessary.
Heat oil in a large frying pan and add the onion mixture.
Cook stirring over high heat for 5 minutes.
Add the chicken cook over a medium heat turning it until browned.
Add the salt, coconut milk, chilli and fish sauce.
Bring to the boil.
Reduce the heat to a simmer and cook, covered for 30 minutes stirring mixture occasionally.
Uncover and cook for a further 15 minutes.
Cook rice to packet instructions.
Serve curry on a bed of rice toped with shallots.
