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Panthe Kaukswe, Chicken Curry With Noodles

burma, chicken, curry, pasta

1 1/2 kg chicken or chicken pieces
5 cloves garlic, chopped
3 medium onions, chopped
1 tablespoon finely chopped fresh ginger
2 tablespoon peanut oil
1 tablespoon sesame oil
2 teaspoon chilli powder
2 teaspoon salt
2 cup thin coconut milk
2 cup thick coconut milk
2 tablespoon chick pea flour (besan)
500 gm thin egg noodles or
1 cellophane noodles

A popular Burmese dish that particularly appeals to Westerners, this is a mild curry with lots of gravy. It is ladled over a bowl of egg noodles and served with a number of accompaniments with contrasting flavours Cut chicken into serving pieces. Put garlic, onion, ginger into blender container, cover and blend until smooth, adding 1 tablespoon of peanut oil if necessary. Heat remaining oil and fry blended ingredients for 5 minutes. Add chicken and continue to fry, stirring constantly. Add chili powder, salt and thin coconut milk. Simmer until chicken is tender, adding a little hot water if mixture becomes too dry. Add thick coconut milk, return to heat and bring slowly to the boil, stirring constantly to prevent mixture from curdling. Mix chick pea flour with a little cold water to a smooth cream, add to curry and cook for a further 5 minutes uncovered (there should be a lot of gravy). Just before serving, cook noodles in a large saucepan of boiling salted water until just tender, about 6 minutes. Pour cold water into pan to stop noodles cooking, then drain in colander. Serve noodles in a large bowl and the curry in a separate bowl. Each person takes a serving of noodles, ladles on a generous amount of the curry and sprinkles various accompaniments over the top. Copyright 1995 by Raphael Meyer, American Asian Kashrus Services

Yield: 6 servings

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