Curry. It’s been a popular dish in our households over the past months. Jools’ husband has worked his way through many a curry book – and it seems to be catching, as many curries are in the plans for Field Cottage dinner over the coming weeks. Matt is even threatening to attempt Naan breads!
Today’s foray into the world of curry was a venture to Myanmar for this authentic Burmese curry. Lots of sour lime – lip smackingly good!
Kye Thar Hin
Laura Anne Bradley
15 minPrep Time
4 hrCook Time
4 hr, 15 Total Time
- 2 tbsp Olive Oil
- 1 1/2 Onion, finely chopped
- 2 Garlic Cloves, finely chopped
- 1 tbsp Ground Coriander
- 1 tbsp Ground Cinnamon
- 4 Cloves
- 4 kaffir lime leaves
- 1kg Chicken Thighs ( approx 6 )
- 450g very ripe tomatoes, skinned and chopped or 400g canned chopped plum tomatoes, drained
- Juice of 2 Limes
- 1 tsp Shrimp Paste
- 1/2 tsp Cayenne Pepper
- 1 tbsp Fish Sauce
- Add all ingredients to slow cooker - chicken first. Cook for 3.5 hours on high. Or 8 hours on low.
- Remove chicken and solid seasonings ( lime leaves etc ) from slow cooker. Once cool remove the skin and bones from chicken thighs, and place meat to one side.
- Pour the sauce into a frying pan and gently simmer reduce. The sauce may separate slightly, so be sure to spoon off any excess oil.
- Once you are happy with the consistency of the sauce ( roughly reduced by 1/2 ) stir the chicken through sauce and heat through.
- Enjoy with your favourite side. Rice, chapatti etc...
After such success you can expect many more curries in the near future. I think we may just start working our way around the regions! There is so much more to curries than you first imagine… I am certain their is something to suit every palate! And I am on the quest to find them ALL!
Do you have a favourite curry? Where is the world is it from?