Name: Hill station chicken curry with new potatoes
Yield: Serves 4
Cuisine: Burmese
Ingredients: 3 tbsp groundnut or vegetable oil; salt and pepper; 3 cm piece fresh root ginger, chopped; 4 cloves garlic, chopped; 400 ml Asian chicken stock; 1 large onion, chopped; 1 tbsp fish sauce; handful of chopped shallots and fresh coriander; 1 tsp chilli flakes; 4 skinned free-range chicken breasts, cut into chunks; 3 tsp paprika; 8 cooked baby new potatoes; 800 ml coconut cream; pickled beansprouts (optional); ½ tsp ground turmeric

Preparation info

Serves
4

Difficulty
Medium

Appears in

Food and Travels

By Alastair Hendy

Published 2004

About

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.

Ingredients

salt and pepper
4 skinned free-range chicken breasts, cut into chunks
3 tbsp groundnut

Method

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

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