Well my plans was to make my friends dad’s version of Burmese curry and someone I got this. I love to experiment and halfway through the cooking I changed what I was going to make. The Burmese Curry is really hot and most would not like it. Especially, Americans because it is make the chicken with bones. Give this a try and let me know what you think.
Chipotle Chicken Curry Episode 9
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-2 t Tumeric
-1 t Madras Curry
-1 t sea salt
-3-7 hot chilis
-1-2 fresh garlic
1 t cumin
-1 T mirin
-4 large sweet onions
-1/4 C oil
-2-3 fresh garlic
-4 dries choptle peppers (Leave seeds in for heat)
-1 ancho pepper
-2 t madras curry powder
2 t red curry powder
-1 t coriander
-1 t garam masala
-1/2 t lemongrass powder
4 C low sodium chicken stock
-1 can of coconut milk(optional)
-28oz petite canned tomatoes
-2 t fresh thyme
Blend together and add to 3 lbs of chicken. I used chicken thighs but you can use a whole chicken or whatever makes you happy!
Sear chicken in oil until skin is brown
Sear other side for 1 minute.
Remove and set aside. It is not important to fully cook chicken in this process.
Cook chopped onions in oil for 30 min on medium heat.
Add spices and mix for 1 minutes. Add rest of ingredients plus chicken and simmer for at least an hour.
If you want a sweeter flavor add coconut milk after simmering for 1 hour.