Spicy Burmese Chicken Curry

4
Servings
15m
Prep Time
40m
Cook Time
55m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK
  • FOR CUTTY PASTE

Nutritional

  • Serving Size: 1 (371 g)
  • Calories 493.2
  • Total Fat - 22.8 g
  • Saturated Fat - 4.9 g
  • Cholesterol - 37.7 mg
  • Sodium - 862.5 mg
  • Total Carbohydrate - 58.8 g
  • Dietary Fiber - 6.7 g
  • Sugars - 4.1 g
  • Protein - 18.9 g
  • Calcium - 190.7 mg
  • Iron - 4.6 mg
  • Vitamin C - 41.9 mg
  • Thiamin - 0.4 mg

Step 1

CURRY PASTE- soak chillies in boiling water for 15 minutes and then drain and chop and place in a food processor with remaining ingredients and process to a smooth paste.

Step 2

Heat oil in a heavy based saucepan over a medium to high heat and add chicken drumsticks and cook, turning occasionally for about 10 minutes, or until golden brown and set drumsticks aside.

Step 3

Add curry paste and cook, stirring for 2 minutes and then return drumsticks to pan and turn to coat and then add water, milk, peanuts, kecap manis and sauce and the simmer, covered, for 15 minutes and then add potatoes and simmer, uncovered, furning chicken occasionally, for a further 20 minutes or until potatoes are tender and chicken is cooked.

Step 4

Serve curry with extra chopped peanuts and steamed rice and garnish with coriander.

Tips & Variations


No special items needed.

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