Had this recipe for Burmese Chicken Curry for over 20 years (it was originally given to me as a Thai Chicken Curry recipe – but I knew it wasn’t that and until Wipaporn Ord visited England last week, I wasn’t really sure it was Burmese). Its easy, cheap and tasty. (Lesley Schofield)
Ingredients
8 Chicken Quarters or 16 chicken thighs
450 gms chopped onions
3 large garlic cloves
15 gms plain flour
115 gms crunchy peanut butter
2 x 400 gms tins of chopped tomatoes
1.5 tsp turmeric
2 tsp ground cumin
1 tsp cardamoms
1 tsp chilli powder
0.5 tsp pepper
2 tsp sugar
4 tbs vinegar
5 tbs soy sauce
Burmese Chicken Curry Method
1. Place chicken in a large oven-proof dish
2. Combine onion, garlic, flour, peanut butter and tomatoes until smooth
3. Stir in remaining sauce ingredients
4. Pour sauce over chicken and cover with foil
5. Cook for 2 hours in a medium oven
Serve with rice.
Editor’s note: obviously this feeds a lot of people – we reckon 8 or so – so simply half everything to get a manageable sized curry or, freeze the rest?
