Burmese Chicken Curry Recipe

Ingredients :

1/2 teaspoon

1 teaspoon

2 cups

1 teaspoon

200 g

2

5 cloves

5 cm

2 tablespoons

Shrimp paste (belacan)

Salt

Coconut milk

Chili powder

Dried rice vermicelli

Large onions, roughly chopped

Garlic, roughly chopped

Fresh ginger, roughly chopped

Cooking oil

• Have the chicken wash under cold water and use a kitchen towel to dry pat it.

• Process the onion, garlic and ginger in a food processor until smooth. If necessary, add a little water to assist in blending the mixture.

• Heat the oil in a large pan. Add the onion mixture and shrimp paste and cook, stirring over high heat for about 5 minutes.

• Add the chicken and cook over medium heat, turning it until it browns.

• Add the salt, coconut milk and chili powder.

• Bring to the boil, reduce the heat and simmer, cover for about 30 minutes. Occasionally stirring the mixture.

• Uncover the pan and cook for 15 minutes or until the chicken is tender.

• Place the noodle in a bowl, cover with boiling water and leave for 10 minutes.

• Drain the noodles and place them in a serving bowl.

• Serve hot.