Quick prep, marinate ( preferably overnight), steam and you have a flavourful and healthy Burmese style chicken curry. You don't have to do much other than to adjust seasonings prior to serving.
I used chicken with bones as I find it more flavourful than boneless pieces. I baked it instead as the weather was much cooler when this dish made . Fresh turmeric is the way to go as it really adds to the dish ( and it has wonderful health benefits - bonus!)
Burmese style chicken curry ( from Rivers of Flavor cookbook)
1 1/2 lbs cut to bite sized pieces
4 cloves garlic - minced
1 tb finely minced ginger
1 tsp salt
1 tb chili paste ( I used sambal oelek)
1 tsp ground coriander
I piece of fresh turmeric / 1/4 tsp turmeric powder
1 tb olive oil
Chopped cilantro
Make a paste with garlic , ginger, salt, coriander, peeled fresh turmeric ( or turmeric powder if using, ) with a food processor or a mortar and pestle like I did.
Mix garlic mixture with chilli paste and oil., add paste to chicken pieces and mix well.
Cover chicken and place in fridge for at least 5 hours or overnight like I did.
This dish is traditionally steamed. I opted to bake it covered at 350 degrees for 2 hrs. Sprinkle chopped cilantro over chicken prior to serving. Serve with steamed rice.
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