Burmese Chicken Curry (4-6)

A dry chicken curry from Sophie Grigson.

Burmese Chicken Curry (4-6)
Print Recipe
Burmese Chicken Curry (4-6)
Print Recipe
  1. Process the first seven ingredients to a smooth paste.
  2. Heat the oil in a wide frying pan, add the paste and stir until it starts to brown and all the moisture has evaporated.
  3. Add the chicken and stir well to coat all the pieces. Cover tightly and simmer for 35-45 minutes. When it is nearly cooked stir occasionally.
  4. When the chicken is cooked stir in the crushed cardamon seeds and the coriander. Cover for a minute then taste and adjust seasoning. Serve with rice.
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