Panthe Kaukswe - Burmese Chicken Curry

• kg chicken or 1 1/2 kg chicken pieces↗1 1⁄2 kg
• garlic cloves↗5
• medium onions↗3
• tablespoon fresh ginger↗1 tablespoon
• teaspoon dried shrimp paste (blachan,ngapi or other names for it)↗1 teaspoon

  blachan,ngapi or other names for it

• tablespoons peanut oil2 tablespoons
• tablespoon sesame oil↗1 tablespoon
• teaspoon chili powder↗1 -2 teaspoon
• teaspoons salt↗2 teaspoons
• cups of thin coconut milk2 cups
• cups of thick coconut milk2 cups
• tablespoons chickpea flour (besan)↗2 tablespoons
• g egg noodles, to serve↗500 g

  to serve

Step-by-step instructions

1. 1

   Cut chicken into serving pieces.

2. 2

   Put Garlic,onion,ginger,ngapi, in blender and blend to a smooth paste; adding some of the peanut oil if paste becomes to dry.

3. 3

   Heat remanding oils in a wok (or pan) and fry mixture off for 5 minutes.

4. 4

   Add chicken and fry for a further few minutes.

5. 5

   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.

6. 6

   Take off heat and add thick coconut milk and bring the pot SLOWLY to a boil. Stir constantly to prevent curdling.

7. 7

   Mix Chick pea with a little cold water to a smooth paste and add to the curry, and cook for a further 5 minutes.

8. 8

   Cook the noodles in a pot of salted boiling water until tender around 6-8 minutes.

9. 9

   Drain the noodles and place in bowls, serve the curry on top with fried garlic and peanuts as accompaniments.