Panthe Kaukswe - Burmese Chicken Curry
"Chicken curry with noodles, a popular Burmese dish favored by 'westerners'. Please try this recipe as 'is', then make comments. This dish does need a little bit of chilli powder, if you don't like to much chilli cut it down;but not out please! It is our family favorite!!!"
- Ready In:
- 1hr 50mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 1 1⁄2 kg chicken or 1 1/2 kg chicken pieces
- 5 garlic cloves
- 3 medium onions
- 1 tablespoon fresh ginger
- 1 teaspoon dried shrimp paste (blachan,ngapi or other names for it)
- 2 tablespoons peanut oil
- 1 tablespoon sesame oil
- 1 -2 teaspoon chili powder
- 2 teaspoons salt
- 2 cups of thin coconut milk
- 2 cups of thick coconut milk
- 2 tablespoons chickpea flour (besan)
- 500 g egg noodles, to serve
directions
- Cut chicken into serving pieces.
- Put Garlic,onion,ginger,ngapi, in blender and blend to a smooth paste; adding some of the peanut oil if paste becomes to dry.
- Heat remanding oils in a wok (or pan) and fry mixture off for 5 minutes.
- Add chicken and fry for a further few minutes.
- Add chilli powder,salt and thin coconut milk and simmer gently until chicken is tender. (45 minutes - 1 hr approx). If it becomes to dry add some hot water - a little at a time.
- Take off heat and add thick coconut milk and bring the pot SLOWLY to a boil. Stir constantly to prevent curdling.
- Mix Chick pea with a little cold water to a smooth paste and add to the curry, and cook for a further 5 minutes.
- Cook the noodles in a pot of salted boiling water until tender around 6-8 minutes.
- Drain the noodles and place in bowls, serve the curry on top with fried garlic and peanuts as accompaniments.
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Reviews
-
Delicious. I didn't have dried shrimp paste (allergies) so i substituted 2 tsp. Knorr premium fish sauce. Also, I used chili flakes instead of chili powder. It was so good, we wouldn't stop eating. It tasted even better the next day.
Tweaks
-
> teaspoon dried shrimp paste (blachan,ngapi or other names for it) "blachan" is like, fermented shrimp like ngapi but its usually (by everyone i know) been cooked with great degree of chilli and is a very acquired taste. cooking it leaves smells for years! cooking *with* it doesnt though and i know a lot of people enjoy it. personally i usually use ngapi and add spice separately. the tweak that im here to present is just how my family serves this dish and has for years: - boiled eggs, cut in half in their own bowl - quartered tomatos and onion in a bowl of... its basically vinegar, so experiment with tastes i guess? - shredded cabbage in another bowl (you get the picture!) - and those nice fried crispy noodles for dipping, again separate. we usually serve the noodles separate to the main dish so that everyone can take exactly what they want/need, though watch out for your eyes being bigger than your stomach! its very very tasty!! -
Delicious. I didn't have dried shrimp paste (allergies) so i substituted 2 tsp. Knorr premium fish sauce. Also, I used chili flakes instead of chili powder. It was so good, we wouldn't stop eating. It tasted even better the next day.
