Kyat Kachin Chat
Kachin Curried Chicken
I'm seldom surprised by a dish anymore, but I was blown away by how tasty and easy to prepare this curried chicken was. I call it curried chicken rather than chicken curry as I didn't have much in the way of sauce left over, but the chicken itself was succulent and super tasty. Maybe it's not the best looking dish but the flavor makes all the difference. And the cooking method couldn't have been easier: all you do is put the marinated chicken in a pot, cover it with its own skin, and let it cook for an hour.
My one caveat is that you should at least double this recipe to serve four people. Indeed, you might want to quadruple it to get left overs.
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Kachin Curried Chicken
Ingredients
- 1.5 lbs chicken parts
- 1 Tbsp peeled garlic
- 1 Tbsp peeled ginger
- 2-4 dried red chiles, seeded
- 1 tsp coriander seeds
- 1 tsp salt
- 1/4 tsp turmeric powder
- 3 Tbsp water, divided
- 1 Tbsp peanut oil
- 2 Tbsp minced scallion greens or chopped cilantro (optional)
Directions
Pat dry chicken pieces. Remove and set aside skin. Cut half breasts into 4 pieces, thighs into 3 and wings and drumsticks into 2 pieces. Transfer chicken to a bowl.
Using an electric grinder, grind together the garlic, ginger, red chiles, coriander seeds and salt. Alternatively, pound them using a mortal and pestle. Mix in the ground turmeric. Stir in 1 Tbsp water.
Transfer the spice mix to the bowl with the chicken pieces and coat chicken pieces well. Add the oil and the remaining 2 Tbsp of water.
Put the chicken pieces in a heavy, lidded pot. Place chicken skins on top of the chicken. Cover the pot and place it on the stove over medium-low heat. Bring to a slow boil, then reduce heat to low and cook for 1 hour or until the chicken is cooked through. Remove the skin and discard. Top with optional chopped scallions or cilantro before serving.
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Adapted from Naomi Duguid's recipe at Andrew Zimmern's website
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