Burmese Chicken Curry - Gaeng Gai Bama
This is a wonderful Chicken dish cooked with coconut milk and a very little spices. I had this dish cooked by an ex-colleague of mine, who was Half - Burmese. She learnt this from her Burmese mother. This curry is very easy to prepare and is essentially served with hot and freshly cooked rice on Banana leaves. The flavours and the aroma of the dish are so good that this mouth watering dish does not last for long. So here is a little warning for my friends, who plans to cook this dish over the weekend... do cook a couple of extra servings.
Preparation Time : 20 minutes
Cooking Time : 30 minutes
Difficulty : Easy
Serves : 4
Method :1) Heat the vegetable oil in a medium skillet over low heat.
2) Stir fry the shallots until browned and tender.
3) Drain shallots on a Paper-towel lined dish, reserving the oil in the skillet.
4) Place the chicken in the skillet with the reserved oil, and stir in the curry paste and curry powder to evenly coat. Stir fry for a couple of minutes.
5) Pour in enough water to cover, and bring to a boil.
6) Reduce heat, cover skillet, and simmer until the chicken is no longer pink and juices run clear.
7) Stir the coconut milk, tomato puree, fish sauce, palm sugar, and 1/2 the tomato wedges into the skillet.
8) Cook and stir over low heat until the mixture is smooth and creamy. Check the taste and then add salt as per requirement.
9) Mix in the remaining tomatoes, and continue cooking until tender.
10) Top with cilantro and the fried shallots and the dish is ready to serve.