Chicken and potato curry
Burmese curry is a touch not the same as its relatives, the Indian or Thailand curry. The initial recipe requires the greasy, Burmese curry is known as &"SePan&" meaning oil return on the top. Don’t worry I adjusted the recipe, the flavour is identical, just less oily and healthier for you personally, without having to sacrifice the great flavor.
You'll find this dish refreshing, hearty and just enjoyable. Usually I must prepare potato much more time sufficient it melts in to the sauce and also to make certain that there's lots of reserve curry sauce that i can use later for that paratha or samosa dipping sauce. This recipe requires eating with grain. Enjoy!
Chicken Potato Curry Recipe
Alllow for four to six servings
1 whole chicken, chopped into cubes
5 red taters, decline in halve
1 tablespoons of fish sauce
1/3 teaspoon turmeric
Water or chicken stock
1 small onion, roughly chopped
1 garlic clove, roughly chopped
1&" ginger root, thinly sliced
1 stock of lemon grass, thinly sliced
1 teaspoon pepper powder
Add curry ingredients inside a mixer and chop until pasty, peanut butter in consistency.
Marinate chicken pieces well, using 1 / 2 of the curry paste and fish sauce, (for just one hour).
Heat the oil inside a large pan add some partner of curry paste and saut on low to medium heat until it's caramelized (10-12 min) after which then add turmeric.
Add some marinated chicken and saut until chicken is well combined with the curry sauce (2 min).
Pour water into chicken before the chicken pieces are barely covered. Cover having a lid and prepare for half an hour before the chicken is nearly cooked after which add some taters. Cover and prepare for 10 more minutes. If you'd like less sauce, prepare it longer before the sauce is nearly gone. I recommend serving this dish with coconut grain for it will require this dish one step further of delight.
Boil water or use chicken stock reduction to shorten the size of the cooking.
If you want taters to become crumble more in to the sauce, add taters midway (fifteen minutes) rather of waiting towards the last third from the cooking.