yet thar hin
(chicken curry with limes (burma)
3 tbsp vegetable oil (i use rice bran oil)
1tsp sesame oil
3 med onions finaly chopped
2 cloves garlic chopped
1 tsp ground tummeric
1 tbsp of ground coriander
2 cinnamon sticks
4 cloves
3 fresh kaffir lime leaves
4 boned and skinned chicken breasts
4 boned and skinned thigh
3 tbsp balachaung (if you cant find use chilli and shimp paste)
1 stem of lemongrass cut into 3
175 grams of can chopped tomatoes (im using fresh ones about 5 cut up)
1 tsp of freshly ground pepper
1 Tspn fish sauce
juice of 2 limes
salt to taste
1 lime cut into wedges for garnish......
mix oil and sesame oil together in a bowl, then transfer to a large ovenproof casserole dish and place over a medium heat, add onion and fry stirring frequently for 5 minutes.
Stir in garlic, tumeric and coriander, cinnamon sticks cloves and lime leaves... add chicken pieces and stir until they are well coated.
Add balachaung and stir fry for 2 minutes add the lemongrass and tomatoes, then cover and simmer for 30 minutes.
uncover the dish and increase the heat a little, add black pepper, fish sauceand lime juice. if mixture to thick add hot water.
Cook the chicken for 10 minutes more, adding salt if necessary. Serve the curry immediately or cook it further until the chicken is very tender and falling off the bones.
To cook curry longer cover the dish and place in oven preheated to 160c/325f/gas 3... cook for 20 minutes then reduce the temp to 110c/225f/gas 1/4 and cook for up to 1 hour if desired....
Remove the cinnamon sticks, cloves, limes leaves and lemongrass. Skim off some of the oil from the sauce and garnish with lime wedges to serve.............................
katie
