Recipe#11831

Title: Chicken Curry 09

From: rgbowden@ozemail.com.au (Ross Bowden) 
 Newsgroups: rec.food.recipes 
 Subject: Burmese Chicken Curry 
 Date: 29 Sep 1995 20:28:02 -0600 
 Message-ID: <199509222115.HAA15115@oznet02.ozemail.com.au> 

1 kg chicken drumsticks or thighs
 2 large onions, roughly chopped
 3 large cloves garlic, peeled
 5 cm piece ginger, peeled
 2 tablespoons peanut oil
 1/2 teaspoon shrimp paste or 3 tablespoons fish sauce
 1 teaspoon salt
 2 cups canned coconut milk
 1 teaspoon chilli powder (optional)
 Wash the chicken and dry with paper towelling.  Place onion, garlic
 and ginger in a food processor and process until smooth.  Add a
 little water, if necessary.
 Heat the oil in a pan and add the onion mixture.  Add the shrimp
 paste or fish sauce and cook over a high heat for five minutes,
 stirring.  Add chicken and cook over a medium heat and turn until
 brown.
 Add the coconut milk, chili powder and salt.  Bring to the boil
 and simmer, covered, for 30 minutes.  Stir occasionally.  Remove
 cover and cook for 15 minutes or until chicken is tender.
 Serve with noodles or rice.