| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Burmese |
Chicken, Burmese |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Peanut oil |
| 4 |
|
Chicken thighs |
| 4 |
|
Chicken legs |
| 2 |
lg |
Onions; cut in 1/2" wedges |
| 4 |
|
Cloves garlic; thin sliced |
| 3 |
|
Jalapeno peppers; stem/slice |
| 1 |
tb |
Caraway seeds; ground |
| 1 |
ts |
Cinnamon, ground |
| 28 |
oz |
Coconut milk |
| 2 |
c |
Thai basil, fresh; chopped |
| 2 |
c |
Opal basil, fresh; chopped |
|
|
Salt & pepper to taste |
INSTRUCTIONS
"Luscious and spicy, serve this simple Burmese curry with steamed rice and
stir-fried vegetables to make a complete meal."
Preheat the oven to 400 degrees F.
In a large, nonstick skillet, heat the peanut oil over moderate heat. Add
the chicken in batches and brown on all sides. Remove with a slotted spoon
and place in a baking dish large enough to accommodate the chicken and the
coconut milk in one layer.
Using the same skillet and the oil and chicken fat remaining in it, cook
the onions, garlic, jalapeno peppers, caraway, and cinnamon over high heat
for 5 minutes, stirring constantly. Remove from the heat and add to the
chicken. Pour the coconut milk into the hot skillet and stir, scraping the
bottom to remove any browned particles. Add to the onions and chicken and
mix well.
Bake, uncovered, for 1 1/2 hours. Remove from the oven, add the basil, and
mix gently. Season with salt and pepper, and serve immediately.
Source: "Basil" by Janet Hazen
Posted to MM-Recipes Digest V3 #279
Date: Sat, 12 Oct 1996 13:43:05 +0000
From: Linda Place <placel@worldnet.att.net>
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