Panthay Khawswey Burmese Chicken Stew Recipes

PANTHE KAUKSWE - BURMESE CHICKEN CURRY

Steps:

• Cut chicken into serving pieces.
• Put Garlic,onion,ginger,ngapi, in blender and blend to a smooth paste; adding some of the peanut oil if paste becomes to dry.
• Heat remanding oils in a wok (or pan) and fry mixture off for 5 minutes.
• Add chicken and fry for a further few minutes.
• Add chilli powder,salt and thin coconut milk and simmer gently until chicken is tender. (45 minutes - 1 hr approx). If it becomes to dry add some hot water - a little at a time.
• Take off heat and add thick coconut milk and bring the pot SLOWLY to a boil. Stir constantly to prevent curdling.
• Mix Chick pea with a little cold water to a smooth paste and add to the curry, and cook for a further 5 minutes.
• Cook the noodles in a pot of salted boiling water until tender around 6-8 minutes.
• Drain the noodles and place in bowls, serve the curry on top with fried garlic and peanuts as accompaniments.

BURMESE PANTHAY NOODLE

Steps:

• Dust chicken cutlets with curry powder.
• Bring a pot of water to boil.
• Add dry noodle and cook until aldente for about 5 minute.
• Drain noodle in strainer.
• Chop onion and fry in oil in a wok or skillet until soft but not brown.
• Add chicken pieces and stir-fry until chicken is blanched.
• Add sweet soy sauce, chilli flakes, salt and 1/2 cup water and stir.
• Crack eggs into the wok, cover and cook undisturbed for 10 minute.
• Add noodle to wok and stir to coat.
• Cover and cook over very low flame for 10 minute.
• Serve with fresh onion-cucumber pickle.
• FRESH ONION-CUCUMBER PICKLE.
• Slice onion into rings.
• Partially peel cucumber and slice into rounds.
• Cut tomato into wedges.
• Mix onion, cucmber, tomato, sugar, lime zest and juice together.
• Chill for 15 min before serving.