Burmese Chicken Curry
This is down the line a wonderful, aromatic and quite light curry.
It’s also moorish.
And it is simple to make.
Process the marinade, cook with the chicken, add the bay leaves, cinnamon and stock and reduce.
To keep it healthy, substitute some cauliflower rice and you have a cracking weekday dinner.
And what a treat on a Monday night. Something to really look forward to on a cold, rainy Covid Monday which at the time of writing this up, we have plenty more of to go.
1kg chopped chicken thigh
3 tbsp light soy
1/2 tsp turmeric
Salt and pepper to taste
2 large onions, chopped
4 cloves garlic, crushed
1 inch piece ginger, peeled and roughly chopped
1 tsp chilli powder
1 tbsp vegetable oil
2 bay leaves
1 cinnamon stick
600ml chicken stock
- Process together the soy, turmeric, some salt and pepper, one of the onions, 3 cloves of the garlic, the ginger and the chilli powder. Pour over the chicken.
- Heat the oil, fry the remaining onion and garlic until transparent and then add the chicken and dry for 10 minutes.
- Add the bay leaves, cinnamon and stir in the stock.
- Bring to the boil, then reduce the heat and then cover and simmer for an hour or until tender.
- Thicken the sauce by boiling, uncovered, at the end of the meal.
- Cauliflower rice – or the real deal if it’s that sort of night – and a glass of Pinot and you’re in business!