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 Nigella Lawson, 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!)
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- 1 whole free range Chicken
- 3 - 4 Tablespoons Ground Turmeric
- Enough water to almost cover chicken
- 200 Grams rinsed yellow lentils or split peas
- 1 Litre Coconut Cream approx, less or more depending on how many you are serving Recipe
- Pink Salt Flakes to taste BUY
- 2 lemons, juiced
- 5 - 6 Garlic Cloves
- 2 large brown onions, peeled and quartered
- 3 - 4 cm Fresh Ginger
- 3 cm shrimp cake or paste
- 2 dried chillies
- 2 Tablespoons Ground Turmeric
- 50 Grams Extra Virgin Olive Oil (EVOO) BUY
- 5 - 6 hard boiled eggs, sliced
- 1/2 small cabbage, finely shredded
- 5 - 6 spring onions or shallots, sliced
- Crispy noodles
- Soft egg noodles
- 1 Handful Fresh Coriander cilantro leaves
- 2 Red Chillie(s) sliced
- White onions, sliced and soaked in cold water
- Lemon wedges
Rub chicken with turmeric and place into large pot. Fill almost to cover the chicken with water and simmer on medium heat 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.
Make curry paste by putting all paste ingredients into Thermomix bowl. Blend 4 sec/speed 7. Scrape down lid and sides of bowl and repeat. Scrape down before sautéing 5 min/Varoma/speed 1. Place into pot with de-boned chicken and stock. Add lentils and cook on medium heat for 15 minutes.
Reduce to a slow simmer 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.)
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.
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.