Burmese chicken curry

Recipe~Finder

Cooking time: Less than 60 minutes

Cuisine: Asian

Healthy options: Egg free; Gluten free; Lactose free; Nut free; Healthy

Serves: 4

Type: Easy; Curry

Tools

Kitchen friendly view

Photography: Tanya Zouev

By Suzanne Gibbs and Lucy Buhler

Ingredients

¼ cup (60ml) vegetable oil
1 onion, finely chopped
3 garlic cloves, finely chopped
3 star anise
1 teaspoon ground turmeric
½ teaspoon ground cardamom
1 small fresh red chilli, seeded
8 chicken pieces, skin removed, excess fat removed
1 cup (250ml) coconut milk
500g sweet potato, peeled, cut into small chunks
1 cup (120g) frozen peas
1 tablespoon fish sauce
1 tablespoon coriander leaves
steamed rice, to serve

Preparation method

Heat oil in a large saucepan on medium. Sauté onion for 3 minutes, until soft. Add garlic, star anise, turmeric, cardamom and chilli and cook for 1 minute, stirring. Add chicken pieces and turn until well coated with spice mixture.

Stir in coconut milk and cook, covered, on low heat for 15 minutes. Add sweet potato and cook for another 10 minutes, until chicken is tender. Add peas and cook for another 5 minutes, stirring.

Stir in fish sauce, bring to simmer again and remove from heat. Spoon into heated serving bowls and scatter with coriander leaves. Serve with steamed rice.

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