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Burmese Chicken Curry
Recipe by: Charles Dale
(Serves 6)

Ingredients:
2 whole chickens, cut into eight parts each
¼ cup Madras curry powder

¼ lb. All-purpose flour
6 Tbsp Olive oil

2 carrots, sliced ¼ inch thick, on the bias
1 onion, sliced
2 lbs potatoes, diced into ½ inch cubes
6 cups DK Chicken Stock

1 12-oz can light coconut milk
12 whole cloves of garlic
1 cup golden raisins
¼ cup chopped fresh ginger
1 cinnamon stick
1 tsp ground coriander
½ tsp red curry paste
1 Tbsp tomato paste

Salt to taste
Cilantro sprigs for garnish

Method:
Toss the chicken parts with the Madras curry powder, and marinate for at least two hours, or overnight.

Heat a large skillet over high heat, preferably one with a tight-fitting lid. Separate the chicken into light and dark meat, and liberally season with salt. Dredge the chicken in the flour, add the oil to the skillet, and brown the chicken on all sides, dark meat first.

Once all the chicken is golden brown, remove from the skillet, and add the carrots and the onions, stirring for five minutes. Add the potatoes, cook one minute, and add the chicken stock. Bring to a boil, and add the remaining ingredients.

Add the dark meat only to the simmering stock, cover and cook for fifteen minutes. Add the white meat, cook twenty-five minutes, and check the seasoning. Serve in large bowls, spooning the sauce over the chicken and the vegetables, and garnishing with the cilantro sprigs. You may offer lime wedges, toasted almonds, and/or mango chutney as condiments on the side.

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