Ease : 1

Cost : 1

Spicy :

People : 4

Baking : 1 Hour

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.