The Burmese Kitchen: Recipes from the Golden Land by Copeland Marks & Aung Thein

Author:Copeland Marks & Aung Thein [Marks, Copeland]
Language: eng
Format: epub
ISBN: 9781590772607
Publisher: M. Evans & Company
Published: 1994-09-07T22:00:00+00:00

SPICES

1 tablespoon coriander seed

1 tablespoon white poppy seeds

½ teaspoon fenugreek seeds

½ teaspoon black mustard seeds

1 tablespoon whole cuminseeds

4 cardamom pods

½teaspoon star anise, 3 or 4 lobes

½cup water

CURRY GRAVY

1 medium-size onion, sliced, ½ cup

3 large garlic cloves, sliced

1 inch of fresh ginger, sliced

1 teaspoon paprika

2 tablespoons corn or peanut oil

⅛teaspoon ground turmeric

½ cup plain yogurt

1. Rub the chicken with the turmeric and salt and let stand for 15 minutes.

2. Heat the oil in a pan over moderate heat and add the sugar, stirring until it melts. Add the peppercorns and chicken pieces. Brown the chicken on all sides for 10 minutes. Remove chicken and set aside.

3. Mix the spices together and toast them in a dry skillet over moderately low heat for 2 minutes. Stir continuously.

4. Blend spices into a powder, mix with the water, and set aside.

5. To make the gravy, put the onion, garlic, ginger, and paprika into a processor and chop fine.

6. Heat the oil in a pan and over moderate heat fry the onion/ garlic mixture and the turmeric until light brown. Add the spices and water, mix, and stir well for 2 minutes to release the aroma. Add the yogurt and stir-fry for 2 minutes.

7. Add the chicken pieces, cover the pan, and cook over moderately low heat for 30 minutes. This should be enough time to tenderize the chicken and reduce the sauce.

Serve warm with rice and other dishes.

SERVES 4

Variation: Either lamb or beef may be substituted for the chicken. Cut 2 pounds meat into 2-inch cubes. Use the same ingredients as for a 3-pound chicken except the water should be doubled and the cooking time extended to 1 hour, or a bit more, to tenderize the meat.

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