Burmese Chicken Curry
1 chicken, 1 1/2 kg (3 Ib) .
1/2 cup (125 ml) oil
2 teaspoons turmeric
1 cup (250- ml) chicken
3 teaspoons salt stock
6 onions
1 1/2 tablespoons rice flour
2 teaspoons grated fresh ginger
3 cups (750 ml) coconut milk.
5 cloves garlic, minced ;..
1 teaspoon crushed red chilli peppers
1. Rub the chicken with the turmeric and place in a large saucepan. Add enough water to cover the chicken and bring to the boil. Reduce heat, add the salt and simmer until the chicken is tender.
2. Remove chicken from the saucepan and set aside until cool enough to handle. (Reserve the chicken stock.) Remove the chicken meat from the bones.
3. Finely chop four of the onions and mix together with the ginger, garlic and chilli peppers. Mix with the chicken and allow to stand for 1/2 hour.
4. Slice the remaining two onions and saute in the oil for three minutes. 5. Add the chicken mixture and cook until brown.
6. Stir in the chicken stock and bring to the boil. Reduce heat and simmer.
7. Mix the rice flour with one cup of the coconut milk. Slowly add to the chicken, stirring constantly.
8. Pour In the remaining coconut milk and cook over a medium heat for 1/2
hour.
Serves 4-6.
Note: If coconut milk is not available, heat together 31/2 cups (875 ml) of water with 2 1/4 cups (565 ml) of desiccated coconut. Allow to stand for 15 minutes, then strain.
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