Saturday, November 6, 2010

Kyet Thar Hin (Burmese Chicken Curry with Limes)

Source: Sri Owen "The Classic Asia Cookbook"

Serves 4 as part of a shared meal

Cooking oil, 3 tbsp
Sesame oil, 1 tsp
Red onions, medium size, finely chopped, 3 pcs
Garlic, chopped, 2 cloves
Turmeric powder (姜黄粉), 2 tsp
Coriander powder (芫荽籽粉), 1 tbsp
Cinnamons sticks (肉桂棒), 2 pcs
Cloves (丁香), 4 pcs
Kaffir lime leaves, fresh, 3 sprigs
Chicken breast meat, with bones & skins, 4 pcs
Chicken thigh meat, with bones & skins, 4 pcs
Balachaung**, 3 tbsp
Lemongrass, cut into 3 sections, 1 stalk
Red tomatoes, chopped, 175g
Black pepper powder, 1 tsp
Fish sauce, 1 tbsp
Juice of 2 limes
Salt, to taste

** Refer to Balachaung recipe

1 lime, cut into wedges

1. Mix the vegetable oil and the sesame oil together in a bowl, then transfer to a large ovenproof casserole and place over a medium heat.  Add the onions and fry, stirring frequently, for 5 mins.

2. Stir in the garlic, ground turmeric and coriander, cinnamon sticks, cloves and lime leaves.

3. Add in chicken pieces and stir until they are well coated.

4. Add in Balachaung and stir-fry for 2 mins.

5. Add the lemongrass and tomatoes, then cover and simmer for 30 mins.

6. Uncover the dish and increase the heat a little.  Add the black pepper, fish sauce and lime juice.  If the mixture is too thick add a little hot water.

7. Cook the chicken for 10 mins more, adding salt, if necessary.

8. Serve the curry immediately or cook it further, until the chicken is very tender and almost falling off the bones.

9. To cook the curry longer, cover the dish and place in an oven preheated to 160C/325F/Gas 3.  Cook for 20 mins, then reduce the temperature to 110C/225F/Gas 1/4 and cook for up to 1 hr longer, if desires.

1. Remove the cinnamon sticks, cloves, lime leaves and lemongrass.  Skim off some of the oil from the sauce.

2. Garnish with the lime wedges before serving.


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