Asian Spicy Recipes - Dry Chicken Curry

Warning: include(/robotstats/robotstats.inc.php) [function.include]: failed to open stream: No such file or directory in /home/asianspi/public_html/includes/inside_head.php on line 5

Warning: include() [function.include]: Failed opening '/robotstats/robotstats.inc.php' for inclusion (include_path='.:/usr/lib/php:/usr/local/lib/php') in /home/asianspi/public_html/includes/inside_head.php on line 5

Welcome to Asian Spicy Recipes

"Looking for a new dish to excite your taste buds? Try one of ours!"

Burma

If you are looking forward to spice up your life........then you have come to the right place!

RECIPES OF BURMA

Dry Chicken Curry

Ingredients

2

6 cloves

1/2 inch

2 stems

1-2

1 tbsp

1 tsp

4 tbsp

3-4 lb

4

2 tbsp

Onions (roughly chopped)

Garlic (peeled and roughly chopped)

Ginger (chopped)

Lemon grass (roughly chopped)

Red chillies (deseeded and chopped)

Fish stock

Turmeric

Vegetable oil

Chicken (cut into 12 pieces)

Green cardamom pods (split open, extract seeds and crush)

Coriander leaves (roughly chopped)

Method

Grind in a blender or food processor onions, garlic, ginger, lemon grass, red chillies, fish stock and turmeric and bring to a smooth paste
Heat the oil in a wide frying pan and add the paste and stir until the paste begins to brown and all the moisture has evaporated
Add the chicken and stir well to coat all the pieces
Cover tightly and simmer for 35 - 45 minutes (When it is nearly cooked stir occasionally)
When the chicken is cooked stir in the cardamom and coriander
Cover for a minute then taste and adjust seasoning
Serve with rice

[Close This Window]

Vegetable Decoration

Dining Etiquette

Frequently Asked Question

Pressure Cooker

Credit Cards-Purchaser's rights

Measuring Equipments

Guide to buying Refrigerator

You can syndicate this website via RSS feed here or visit our Weblog

Copyright © 2003 Asian Spicy Recipes All rights reserved.

Last updated : 26 November, 2004