I spotted this delicious recipe for Burmese Chicken Curry a few weeks ago over at the blog
pod and three peas (which is a great source of dinner inspiration, it's where I frequently get mine!) The curry recipe is from Australian cook Belinda Jeffery's book 100 Favourite Recipes. I love her book Mix & Bake, and have been trying to track this other one down in NZ but so far to no avail...Belinda Jeffery is sadly underrated this side of the Tasman.
This curry involves a fair amount of chopping at the start, but is well worth it, as once your prep is done it goes into the oven for an hour and a half to cook quietly until the meat nearly falls off the bone. If you use a stovetop to oven pan you can get away with very few dishes, just a chopping board, knife, wooden spoon and your pan. It's a great dish to make a day ahead, and can be happily reheated in a slow oven. Last time I made it, I doubled the recipe (apart from the chicken) and froze half the sauce to use next time so I will have a headstart.
It really is a delicious dinner, especially accompanied with some of the fabulous Kawan roti. Often I find homemade curry lacks the depth of flavour of those eaten out, but this one tastes really authentic, or so I imagine having never been to Burma....although Christchurch does boast NZ's only Burmese restaurant - The Bodhi Tree - which is definitely worth a visit if you are ever in town.
For the recipe, see here.
it sure is a good curry, happy belated birthday little daisy x love those fancy pants asparagus rolls !!!
ReplyDeleteThis looks delicious! Did you use chicken thighs with the bone in or out?
ReplyDeleteI use either, usually bone in as cheaper...is also good made with drumsticks, but easiest to take the meat of the bone before serving.
ReplyDeleteI love a good curry and after checking out this one I'm certain I will enjoy it. Thanks for the delicious post and link! ツ
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