Try this Burmese Dry Chicken Curry recipe, or contribute your own.
Suggest a better description(From Sophie Grigsons Meat Course, Network/BBC Books, London, 1995, ISBN: 0 563 37173 0, an excellent book for all sorts of meat cooking) *Curry pieces: cut off both legs and thighs together taking as much meat as possible from the carcass at the top of the thigh, separate legs and thighs. Cut down along breast as far as wing at side of breast bone to expose ribs, cut through ribs at top along length of breast bone, cut through ribs at bottom of breast as far as wing, cut wing at joint with body and remove breast and wing as one piece, cut into two approximately one third along breast from wing. Grind the first 7 ingredients (ie up to and including the turmeric) together into a smooth paste (food processor/pestle and mortar etc). Heat oil in wide frying pan or wok and add paste, stiry-fry until moisture has evaporated and paste has started to brown. Add chicken pieces and stir well, scrape bottom of pan to prevent sticking. Cover tightly and simmer for 35-45 minutes - there should be enough liquid given off from the chicken during cooking but check now and then and stir. If chicken does get too dry and starts sticking/burning (and its never happened to me) add a tablespoon or so of water and stir in, scraping residue off bottom of pan. Shortly before chicken is ready slit open cardamom pods and extract seeds, crush seeds in pestle and mortar and add to chicken with coriander leaf, stir and simmer for a further minute or so, taste and adjust seasoning. Serve with plain rice or coconut rice. Drink beer: Singha, Bintang or Tiger beers are excellent, Pilsner Urquell is good too. Ken Hom has a similar recipe but he omits the Nam Pla and adds 1 tbsp dry sherry and two tbsp soy sauce just before the simmering which makes it much more like a Straits Chinese or Nonna dish. Posted to CHILE-HEADS DIGEST V4 #046 by Iain Noble
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Serving Size: 1 Serving (1751g) | ||
Recipe Makes: 1 | ||
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Calories: 3547 | ||
Calories from Fat: 2333 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 259.3g | 346 % | |
Saturated Fat 61.8g | 309 % | |
Monounsaturated Fat 124.3g | ||
Polyunsanturated Fat 53.3g | ||
Cholesterol 1008mg | 310 % | |
Sodium 2506.1mg | 86 % | |
Potassium 3322.5mg | 87 % | |
Total Carbohydrate 36.1g | 11 % | |
Dietary Fiber 5.7g | 23 % | |
Sugars, other 30.3g | ||
Protein 256.2g | 366 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3547
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