My Burmese Style Curry :twisted: :twisted:

3 medium onions, peeled & roughly chopped.
8 cloves of garlic, peeled.
1 thumb sized chunk of ginger, skin removed & roughly chopped.
10 dried red chillies, bird's eye type.
10 fresh green chillies.

4 tablespoons of corn oil.
4 tablespoons of light sesame oil.

1 2inch strip of lemon rind very finely chopped.
1 rounded teaspoonful of turmeric powder.
2 rounded teaspoonfuls of chilli powder.
1 rounded teaspoonful of paprika.

500g chicken breast, diced nice and chunky, or pork or beef.

2 tablespoons of fresh coriander coarsely chopped.
1/2 tablespoon of fresh mint coarsly chopped.
3 fresh red or green chillies finely sliced.
1/2 teaspoon garamasala.

Puree the first 5 ingredients with 5 tablespoons of water. Put the oil in a pan and heat up, add the pureed ingredients and cook on a very low heat, covered for 40mins stirring every 10mins, add a little water if it starts to stick.

Add the lemon rind and the spices and cook on a very low heat for another 20mins, if it appears too dry add another couple of tablespoons of water. Add the meat of your choice and about 200ml-300ml water and about 1/2 teaspoon salt, bring up to a soft boil, cover and turn down to a very low heat. If it's chicken, simmer for 20mins, pork for 40mins, beef for 50min or until tender. Again if it looks a little dry add a little water. Stir in the last four ingredients, cover and leave off the heat for 5mins.

Serve with a quality basmati rice or chapati or roti. Oh.... and Stella.


Enjoy.

Regards

JC