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Burmese   -   Mister Soly's Chicken   adapted from Recipes From The Golden Land The Burmese Kitchen by Marks

  • 2 Pounds Chicken
  • 1/2 Teaspoon Turmeric
  • 2 Teaspoons Salt
  • 2 Tablespoons Peanut Oil
  • 1 Tablespoon Brown Sugar
  • 1/2 Teaspoon Pepper
  • Spice Mixture
  • 1 Tablespoon Coriander Seed
  • 1 Tablespoon White Poppy Seeds
  • 1/2 Teaspoon Fenugreek Seed
  • 1/2 Teaspoon Black Mustard Seed
  • 1 Tablespoon Whole Cumin
  • 4 Medium Cardamom Pods
  • 3 Lobes Star Anise
  • 1/2 Cup Water
  • Curry Gravy
  • 1 Medium Onion -- sliced
  • 3 Cloves Garlic -- sliced
  • 1 Inch Fresh Ginger Root -- sliced
  • 1 Teaspoon Paprika
  • 2 Tablespoons Peanut Oil
  • 1/8 Teaspoon Turmeric
  • 1/2 Cup Plain Yogurt
Directions Rub the chicken with turmeric and salt. Let stand for 15 minutes. Heat the oil over moderate heat and add sugar. Stir to melt. Add pepper and chicken. Brown on all sides 10 minutes. Remove chicken and set aside. Mix the spices together. Roast them in a dry skillet for 2 minutes. Stirring continously. Grind spices into powder. Mix with water and set aside. To make the gravy. Put the onions, garlic, ginger and paprika into food processor. Chop fine. Heat the oil in a pan over moderate heat. Fry the onion mixture, adding turmeric until light brown. Add spice water and mix. Cook 2 minutes to release aroma. Add yogurt, cook and stir 2 minutes. Add chicken, cover pan and cook over moderate heat for 30 minutes. Serve warm with rice.
Serves 4
Time to Make 0:00

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