Panthe Kaukswe - Burmese Chicken Curry

• 1 1/2 kg chicken or 1 1/2 kg chicken pieces
• 5 garlic cloves
• 3 medium onions
• 1 tablespoon fresh ginger
• 1 teaspoon dried shrimp paste (blachan,ngapi or other names for it)
• 2 tablespoons peanut oil
• 1 tablespoon sesame oil
• 1 -2 teaspoon chili powder
• 2 teaspoons salt
• 2 cups of thin coconut milk
• 2 cups of thick coconut milk
• 2 tablespoons chickpea flour (besan)
• 500 g egg noodles, to serve

1. Cut chicken into serving pieces.
2. Put Garlic,onion,ginger,ngapi, in blender and blend to a smooth paste; adding some of the peanut oil if paste becomes to dry.
3. Heat remanding oils in a wok (or pan) and fry mixture off for 5 minutes.
4. Add chicken and fry for a further few minutes.
5. Add chilli powder,salt and thin coconut milk and simmer gently until chicken is tender. (45 minutes - 1 hr approx). If it becomes to dry add some hot water - a little at a time.
6. Take off heat and add thick coconut milk and bring the pot SLOWLY to a boil. Stir constantly to prevent curdling.
7. Mix Chick pea with a little cold water to a smooth paste and add to the curry, and cook for a further 5 minutes.
8. Cook the noodles in a pot of salted boiling water until tender around 6-8 minutes.
9. Drain the noodles and place in bowls, serve the curry on top with fried garlic and peanuts as accompaniments.

chicken, garlic, onions, fresh ginger, shrimp, peanut oil, sesame oil, chili powder, salt, thin coconut milk, coconut milk, chickpea flour

Taken from www.food.com/recipe/panthe-kaukswe-burmese-chicken-curry-295620 (may not work)