Name: Burmese chicken curry
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 1/4 cup (60ml) vegetable oil; 1 onion, finely chopped; 3 clove garlic, finely chopped; 3 star anise; 1 teaspoon ground turmeric; 1/2 teaspoon ground cardamom; 1 small fresh red chilli, seeded; 8 chicken pieces, skin removed, excess fat removed; 1 cup (250ml) coconut milk; 500 gram kumara, peeled, cut into small chunks; 1 cup (120g) frozen peas; 1 tablespoon fish sauce; 1 tablespoon coriander leaves; steamed rice, to serve

Ingredients

1/4 cup (60ml) vegetable oil

1 onion, finely chopped

3 clove garlic, finely chopped

3 star anise

1 teaspoon ground turmeric

1/2 teaspoon ground cardamom

1 small fresh red chilli, seeded

8 chicken pieces, skin removed, excess fat removed

1 cup (250ml) coconut milk

500 gram kumara, peeled, cut into small chunks

1 cup (120g) frozen peas

1 tablespoon fish sauce

1 tablespoon coriander leaves

steamed rice, to serve

Method

1.Heat oil in a large saucepan on medium.

2.Saute onion 3 minutes, until soft. Add garlic, star anise, turmeric, cardamom and chilli; cook 1 minute, stirring. Add chicken pieces; turn until well coated with spice mixture.

3.Stir in coconut milk; cook, covered, on low heat 15 minutes. Add kumara; cook a further 10 minutes, until chicken is tender. Add peas; cook a further 5 minutes, stirring.

4.Stir in fish sauce; bring to simmer again and remove from heat.

5.Spoon into heated serving bowls and scatter with coriander leaves. Serve with steamed rice.

Star anise is a star-shaped spice with an aniseed flavour. Along with the other spices in this recipe, it’s available in the spice section at supermarkets.
Note

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Ingredients

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