Wednesday, November 25, 2015
Burmese Chicken Curry (Kyet That Ka La That)
Portion for: 2-4 people
Cooking time: 30 minutes
What you need?
200g Chicken Fillets
1/2tsp Turmeric Powder
1tbsp Corn Flour
1tbsp Cooking Oil
1 medium Onion (diced)
3-4 Garlic Cloves (chopped)
1 small knob of Ginger (grated)
3 cups of Light Chicken Broth
500g Winter Melon (peeled, seeded, cut into small pieces)
Fish Sauce (to taste)
1 fresh Red Long Chilli (seeded & cut into long strips)
Small bunch of Fresh Lemon Basil Leaves (chopped)
How to cook?
1 Marinate Chicken with Turmeric Powder, Salt and Corn Flour. Set aside.
2 Heat pot with Oil. Stir in Onions, Garlic, Ginger and then the marinated Chicken. Stir fry till partially cooked.
3 Pour in Chicken Broth and Winter Melon. Let it simmer for 15 minutes until Winter Melon are soft.
4 Add Fish Sauce to taste. Mix in Chillies and Basil Leaves. Serve with steamed rice.