Burmese Chicken Curry

1. 1

   Wash the chicken and dry. Place onion, garlic and ginger in a food processor and process until smooth. Add a little water, if necessary.

2. 2

   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.

3. 3

   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.

4. 4

   Serve with noodles or rice

* Per serving · 4 servings · Values may vary.

No additional tips available.