A shivery night at Maymyo Hill Station was rescued by this curry. The only welcome thing to be seen or had. Curry adornment at the table is essential in Burma - herbage, pickled or blanched veg and boiled eggs are the possibilities to be toying with here. A colonial favourite, sure of it.
Salt and pepper the chicken chunks, then briefly fry in the oil until lightly browned all over. Remove the chicken, then add the chilli flakes and paprika to the oil and heat gently for about a minute before turning off the heat. This will redden the oil. Blast the onion, ginger and garlic in a processor to a coarse paste. Spoon the paste into the pan of chilli oil, along with the turmeric, and fry for about a minute. Next, tip in the browned chicken and the fish sauce, stir through and continue to fry for about 3 minutes. Pour in the stock, stir through and bubble up, then gently cook for about 10 minutes, stirring occasionally to prevent sticking. Stir in the coconut cream and the potatoes and gently cook for a further 10 minutes, until the chicken is cooked through. Serve with rice, and with pickled bits and pieces to fling on top.
© 2004 Alastair Hendy. All rights reserved.