Asian Poultry Recipes - Burma Curry Chicken with Noodles (Kaukswe-Hin) Recipe

Ingredients

• 1/2 tsp. hot chili powder

• 1 tsp. turmeric

• 1/2 tsp. ground cumin

• 3 Tbs. sesame oil

• 4 garlic cloves, crushed

• 1 in. piece of fresh green ginger, peeled and chopped

• 4 onions, chopped

• 1/2 tsp. chopped lemon grass or grated lemon rind

• 1 x 4lb. chicken, cut into serving pieces

• 2 cups thin coconut milk

• 1 1/4 cups thick coconut milk

• salt

• 1/2 tsp. lime or lemon juice

• 1 lb. fine noodles or vermicelli

Garnish:

• 4 scallions, chopped

• 2 Tbs. chopped coriander leaves

• 6 lemon wedges

• 3 hard-cooked eggs, chopped

• 4 spring onions, chopped

• 2 Tbs. chopped coriander leaves

• 6 lemon wedges

• 3 hard-boiled eggs, chopped

Serves 4-6

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Method:

1. Mix together the chili powder, turmeric and cumin and set aside.

2. Heat the oil in a large saucepan. When it is hot, add the garlic, ginger and onions and fry, stirring occasionally, until the onions are soft. Stir in the spice mixture and fry for 1 minute, stirring constantly.

3. Add the chicken pieces and fry until they are lightly browned all over. Pour over the thin coconut milk and bring to the boil.

4. Reduce the heat to low and simmer the mixture, uncovered, for 1 to 1 1/4 hours, or until the chicken pieces are tender. Stir in the thick coconut milk, salt and lime or lemon juice. Simmer for 5 minutes.

5. Meanwhile, cook the noodles in boiling salted water for 5 minutes. Drain and keep them hot. Arrange the garnishes in separate, small bowls.

6. To serve, put the chicken curry in one large serving bowl, and divide the noodles among individual bowls. Each diner should l9adle the chicken and gravy over the noodles and sprinkle over the garnishes as required.