In Burmese cuisine, it is quite in order for guests to adjust the flavor of their food to taste, say, by squeezing over a little lemon juice if they want more piquancy, adding a sprinkling of chilli powder for heat, a scattering of fresh coriander and spring onions or some slices of fried garlic. This mild curry with lots of soupy gravy is another of the one-course meals typical of Burmese cooking.
- 2 kg (4 lb) chicken joints
- 8 cloves garlic, chopped
- 4 medium-sized onions, chopped
- 1 tablespoon chopped ginger
- 1 teaspoon dried shrimp paste
- 2 tablespoons peanut oil
- 2 tablespoons dark sesame oil
- 1Ð2 teaspoons chilli powder
- 2 teaspoons salt or to taste
- 1 · 560 ml (19 fl oz) can coconut milk
- 2 tablespoons chickpea flour
- 500 g (1 lb) fine egg noodles or bean thread vermicelli
- accompaniments as for Moh Hin Gha
Thighs, drumsticks and wings are the best pieces to use as they stand up to long cooking better than delicate breast meat. If jointing a whole chicken, add the breast pieces after the other joints are almost tender. Pure the garlic, onions, ginger and dried shrimp paste in a blender. Heat the oils in a heavy pan and fry the blended ingredients, stirring, for 10 minutes. Add the chicken and continue to fry, stirring constantly. Add chilli powder, salt and half the coconut milk diluted with an equal amount of water. Simmer uncovered until the chicken is tender.
Stir in the remaining coconut milk and heat gently, stirring constantly. Mix the chickpea flour with a little cold water to form a smooth cream. Add to the pan and cook for a further 5 minutes. There will be lots of sauce. Close to serving time, cook the noodles in a large saucepan of salted boiling water until just tender. Pour cold water into the pan to stop noodles cooking, and drain in a colander. Serve the noodles and curry in separate bowls, and offer accompaniments for diners to choose from.