Chet glay hin – Chicken Curry

écrit le par Posté dans : Burma, Simmered dish | tag(s) : , , , , ,
Ease : 1
Cost : 1
Spicy :
People : 4
  • Baking :
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    Ingredients :

    • 3 teaspoons of garam masala
    • 1 fresh red chilli
    • 3 sheets Caloupilé or Kari
    • 2 cloves garlic
    • 2.5 cm of fresh ginger
    • 6 shallots
    • 3 tablespoons of peanut oil
    • ½ teaspoon of freshly ground black pepper
    • ½ teaspoon of cinnamon
    • 1 teaspoon of dried peppers, roasted and ground
    • ½ teaspoon of ground turmeric
    • 4 chicken legs
    • 50 cl of chicken broth
    • 2 lemons
    • fish sauce

    Preparation :

    In a bowl, sprinkle the chicken with turmeric, chili grind, cinnamon, pepper and salt.

    Rub skin the chicken pieces with the spice mixture and let the chicken soak for 1 hour.

    Heat oil in a pressure cooker and fry the chicken over a low heat until the skin browning and set aside.

    Mix the shallots, garlic, ginger and fresh chilli in a blender or with a mortar and make a puree.

    Put into the casserole and cook about 2 minutes to soften the paste and release the aromas.

    Add Kari leaves and garam masala and cook another 2 minutes, return chicken to the casserole and add the chicken broth over high heat. Bring to a boil, then reduce heat to low, simmer over low heat for about 45 minutes until chicken is very tender and the sauce is reduced.

    Check seasoning, adding a dash of lime juice and fish sauce.

    Serve hot with plain rice.

    Tips : This dish is served with rice, you can flavor it with coconut.

    Anecdotes : The use of spices and garam masala, sweet Indian curry powder, illustrates the influence of cooking methods on Indian cuisine Burmese, although all Burmese curries do not follow this example.

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