This is my favorite Curry recipe in the whole world. It's one of my son's favorites, too. I learned how to make this from my ex-mother-in-law (who was of Burmese/Indian extraction), a horrid old biddy with no redeeming qualities whatsoever, except this: she was a fantastic cook. She didn't want to tell me how she made this, but I sneaked around and spied on her a few times while she was cooking it and figured it out. I couldn't believe how simple it was to make. Crazy old witch! My version tastes just like hers did.
This recipe is primarily for my friend Bunny, but I encourage anyone who likes curry to try it. I'm sure you'll like it.
Burmese Chicken Curry
1 large onion, thinly sliced
1 half head of fresh garlic, peeled and thinly sliced
2 boneless, skinless chicken breast halves, cut into bite size pieces*
dried red chilies (You can leave these out if you like, but I like mine really spicy hot. I use 6-8 chili pods)
2 T Curry powder (use the Madras style curry powder, if you can)
1 T Paprika (can use Indian, Hungarian or Czech, whichever you have on hand)
2 large tomatoes, peeled, seeded and chopped
1 15oz. can coconut milk (Goya brand or like, not the sweet stuff for mixed drinks)
1-2 lemons, quartered
1 bunch fresh Cilantro, chopped
2-4 T ghee or oil
Method: Heat ghee in deep saucepan over medium heat. Add onions and saute gently. As soon as the onions start to turn golden add the garlic slices and saute until golden brown and crispy. Remove from pan with a slotted spoon and drain well on screen or paper towels. Set aside.
Put your saucepan, with the remaining oil, back on the heat, medium-high, this time and add the chicken pieces (and red chilies, if using). Cook over medium high heat, stirring occasionally, until the chicken is cooked through. Lower the heat to medium low and add the curry powder and paprika to the chicken. Stir for one to two minutes, making sure you don't let it burn. Add the chopped tomatoes and stir for a few minutes. When the tomatoes are wilted down stir in the coconut milk. Simmer on low heat for approximately 15-20 minutes. Remove from heat and serve over rice noodles or ramen noodles.
Method of serving: Place one serving of noodles in individual bowls, pour curry over the noodles, garnish with chopped fresh cilantro, french fried onions and garlic, and a squeeze of lemon.
If you like a thinner sauce, you can add up to 1 cup of chicken or vegetable broth or plain water.
*You can use an equivalent amount of shrimp, or other shellfish instead of the chicken, or you can use vegetables instead of or with the meat. My favorite vegetarian version uses this mix: sugar snap peas, cauliflower, baby carrots, and fresh or frozen whole kernel corn. Spinach is also very nice.
I know I have a picture of the vegetarian version somewhere, but I can't find it. I made a really pretty one and snapped a picture. Hopefully I'll find it somewhere. I like documenting it when I make a really nice dish. (okay, my secret desire is to someday publish a cookbook)
Anyway... there it is, Bunny. It's a really fantastic dish, I hope you'll try it.