Wednesday, 6 March 2013

Burmese Chicken Curry

Back in January my parents went on a trip to Burma, whilst they were there they watched a cookery demonstration and ate Burmese curry. They were given the recipes to take home with them and this is mine and my Mum's take on the recipe that she brought back from Burma, which was rather vague. This is for chicken curry, there is a fish one too which I'll have a go at in due course.

I made this over half term, so it was a collaboration between my Mum and I. It was incredibly tasty and had different flavours to those I've had before in a curry. I also love the colour contrast between the vivid orange of the squash and the green of the peas and beans. We put the squash in early as I wasn't sure it would cook properly added in last as the recipe suggested. It melted down to form this fabulous sauce but you could add it in at the end after par-boiling if you like.

Burmese Chicken Curry
(Serves 4)

2-3 onions, chopped
1/3 stick lemongrass, chopped
2-3 cloves garlic, chopped
3 cm piece ginger, peeled and chopped
400g chicken, cut into cubes
1 small squash, peeled, deseeded and chopped
handful sugar snap peas or mange tout, chopped
handful green beans, cut into 2 cm lengths
chilli powder
1 tbsp turmeric
salt and pepper
400ml water

Place the chicken into a bowl and add the chilli powder, turmeric, salt and pepper, this is very much to taste, add as much or as little as you like. Coat the chicken well with the spices then marinade in the fridge for an hour.

Blanch the squash in boiling water for about 4 mins.

Heat a casserole dish and saute the onion and garlic in oil for 2-3 mins. Add the lemon grass, some ginger and 50ml of the water, continue to saute for 2-3 mins. Add the salt, some more chilli powder and some more turmeric if you wish.

Add the marinated chicken and squash and the rest of the water, cook for about 30 mins. Stirring the chicken every 5 mins. If it looks like it is starting to dry out and stick add a bit more water.

Add the peas and beans and continue cooking for 3-5 mins. Garnish with coriander and serve with rice.

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