Different from other postings & make good use of household staples & garden bounty. Received in email from gourmet-recipes-from-around-the-world. Thanks, Renuka!
Provided by Busters friend
Categories Whole Chicken
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Chicken pieces: cut off both legs and thighs together taking as much meat as possible from the carcass at the top of the thigh, separate legs and thighs. Cut down along breast as far as wing at side of breast bone to expose ribs, cut through ribs at top along length of breast bone, cut through ribs at bottom of breast as far as wing, cut wing at joint with body and remove breast and wing as one piece, cut into two approximately one third along breast from wing.
- Grind the first 7 ingredients (i.e. up to and including the turmeric) together into a smooth paste (food processor/pestle and mortar etc). Heat oil in wide frying pan or wok and add paste, stir-fry until moisture has evaporated and paste has started to brown.
- Add chicken pieces and stir well, scrape bottom of pan to prevent sticking. Cover tightly and simmer for 35-45 minutes - there should be enough liquid given off from the chicken during cooking but check now and then and stir. If chicken does get too dry and starts sticking/burning (and it's never happened to me) add a tablespoon or so of water and stir in, scraping residue off bottom of pan.
- Shortly before chicken is ready slit open cardamom pods and extract seeds, crush seeds in pestle and mortar and add to chicken with coriander leaf, stir and simmer for a further minute or so, taste and adjust seasoning.
- Serve with plain rice or coconut rice.
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Hafez Khan
k-h66@aol.comThis curry is a must-try! The chicken is tender and juicy, and the sauce is rich and flavorful. I highly recommend it.
Abass Jatoi
abass_j@hotmail.comThis is my go-to recipe for Burmese dry chicken curry. It's easy to make and always turns out delicious.
Divine Fundz
fdivine@hotmail.comI love this recipe! The chicken is always so tender and the sauce is so flavorful. I always get compliments when I make it.
ollie norcott
n_o@yahoo.comThis curry was a hit with my family. The chicken was tender and the sauce was flavorful and aromatic. We will definitely be making it again!
Monica Woods
m@gmail.comAmazing flavor! The chicken was cooked to perfection and the sauce was so flavorful. I will definitely be making this again.
Mr Waheed
mrw13@yahoo.comDelicious and easy to make. I used chicken breast and it cooked perfectly. The sauce was flavorful and had a nice kick to it. Served it with rice and it was a perfect meal.
Bikram Waiba
bikram-w@yahoo.comThis was my first time making Burmese dry chicken curry and it turned out great! The chicken was moist and the sauce was packed with flavor. I will definitely be making this again.
Popi Begum
p@gmail.comI love Burmese food and this recipe did not disappoint. The chicken was tender and the sauce was rich and flavorful. I will definitely be making this again!
Abdul Sami quershi
aq@hotmail.comThis curry was so flavorful and easy to make. I used boneless, skinless chicken thighs and they turned out so tender. The sauce was the perfect consistency and had a great balance of flavors.
carn1fex
carn1fex17@gmail.comEasy to follow recipe with amazing results. The chicken was succulent and the sauce had just the right amount of heat. I served it with jasmine rice and it was a perfect meal. Highly recommend!
Anastasia Mulkey
mulkey-anastasia94@hotmail.comThis dish was a hit with my family! The chicken was cooked to perfection and the sauce was rich and flavorful. We especially enjoyed the hint of lemongrass. Will definitely make it again!
Kejaru Dutoit
d.k@hotmail.comAbsolutely delicious! The chicken was tender and juicy, and the sauce was flavorful and aromatic. I followed the recipe exactly and it turned out perfectly. I will definitely be making this again!