Curry ~ No Hurry!

by Tenina Holder

I have made this many times over the years and have added a few touches here and there...needed a blog post this week, got invited to bring a dish tonight to friends, and voila, two birds with one stone. Here we have Chicken Kaukswe, a Burmese (P.C. Myanmar) curry, very mild, very fragrant with any number of possible variations. The recipe I worked from originally was one my mother used to make who had been given it by a Burmese friend, and because I like to think I'm Australia's answer to Martha Stewart, I have tweaked it a few times, and Thermomixed and induction-ed it as well...enjoy! (This is not unlike my Mexican Chicken Soup, though different flavours completely...but the same help yourself idea...which you will remember I love!)

Need

  • 1 whole free range chicken
  • 3 - 4 tbsp turmeric
  • Enough water to almost cover chicken
  • 200 g rinsed yellow lentils
  • 1 - 2 Tin coconut cream
  • Salt to taste
  • 2 lemons, juice
  • Paste
  • 5 - 6 cloves of garlic
  • 2 large brown onions, peeled and quartered
  • 3 - 4 cm peeled fresh ginger
  • 3 cm shrimp cake or paste
  • 2 dried chillies
  • 2 tbsp turmeric
  • 50 g oil
  • Accompaniments
  • 5 - 6 hard boiled eggs, sliced
  • 1/2 small cabbage, finely shredded
  • 5 - 6 spring onions or shallots, sliced
  • Crispy noodles
  • Soft egg noodles
  • Coriander/ cilantro sprigs
  • Fresh chillies, sliced
  • White onions, sliced
  • Lemon wedges

Do

1  

Rub chicken with turmeric and place into large pot. Fill almost to cover the chicken with water and simmer on Induction 6 for approximately 30 minutes or until chicken is well cooked. Turn chicken over and allow to cool before removing flesh from bones and discarding bones.

2  

Make curry paste by putting all paste ingredients into Thermomix bowl and chopping for 4 sec/speed 7. Scrape down lid and sides of bowl and repeat. Scrape down before sautéing for 4 min/Varoma/speed 1. Place into pot with de-boned chicken and stock. Add lentils and cook on Induction 5 for 15 minutes.

3  

Reduce temperature to Induction 4 and add 1 tin of coconut cream, salt and lemon juice. Simmer for up to an hour or until flavours are well blended and lentils are disintegrated. Add additional coconut cream if soup thickens up too much or as needed. (It bears noting that this tastes better the next day...so the Curry No Hurry adage holds...the flavours meld together better if time is on your side.)

4  

Prepare accompaniments in separate dishes and allow everyone to help themselves, ladling the hot curry soup last over the top of noodles, cabbage, herbs, onions and eggs etc.

More

Serve in great big bowls with all the fresh stuff as listed above.

The great thing about this dish is that it can serve as many as you need it to, simply by adding accompaniments, or lentils and stock ad infinitum! It is dinner party friendly.

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