Burmese chicken curry

By Suzanne Gibbs and Lucy Buhler

Serving size: Serves 4
Cuisine type: Asian
Cooking time: Less than 60 minutes
Special options: Egg free, Gluten free, Lactose free, Nut free
Course: Main
Favourite flavours: Chicken, Curry, Easy recipes, Spicy

Dish up some mouth-watering Burmese chicken curry.

From the May 2006 issue of Australian Table magazine. Subscribe here.

INGREDIENTS

¼ cup (60ml) vegetable oil
1 onion, finely chopped
3 garlic cloves, finely chopped
3 star anise
1 teaspoon ground turmeric
½ teaspoon ground cardamom
1 small fresh red chilli, seeded
8 chicken pieces, skin removed, excess fat removed
1 cup (250ml) coconut milk
500g sweet potato, peeled, cut into small chunks
1 cup (120g) frozen peas
1 tablespoon fish sauce
1 tablespoon coriander leaves
steamed rice, to serve

METHOD

Heat oil in a large saucepan on medium. Sauté onion for 3 minutes, until soft. Add garlic, star anise, turmeric, cardamom and chilli and cook for 1 minute, stirring. Add chicken pieces and turn until well coated with spice mixture.

Stir in coconut milk and cook, covered, on low heat for 15 minutes. Add sweet potato and cook for another 10 minutes, until chicken is tender. Add peas and cook for another 5 minutes, stirring.

Stir in fish sauce, bring to simmer again and remove from heat. Spoon into heated serving bowls and scatter with coriander leaves. Serve with steamed rice.

MESSENGER