Kachin chicken curry from Burma: Rivers of Flavor by Naomi Duguid

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Gio on June 24, 2013

    http://www.amateurgourmet.com/2013/06/kachin-chicken-curry.html

  • L.Nightshade on June 22, 2013

    Quicker than stated! The chicken starts out with a rub in a paste of garlic, ginger, salt, chiles, coriander, and turmeric. It sits in the paste "while you organize your cooking method." I cooked the chicken on a plate in a bamboo steamer over a wok. The recipe calls for steaming until it's cooked through, about 1 1/4 to 1 1/2 hours. That is with small pieces of chicken, but on the bone. Ours was done in about 15 minutes. Perfectly done and succulent! The recipe calls for topping it with scallion greens or chopped cilantro. I had garlic greens, and used those together with the cilantro. Delicious. Plus, quick and easy, at least with the chicken pieces I used.

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