Kachin Chicken Curry
Kachin Chicken Curry is a famous indigenous Kachin curry. It is also one of my favorite curries. The chicken is cooked with praew leaves. Some recipes use bamboo shoot and the result is a nice blend of sour and spicy curry. It goes well with a bowl of white rice.
Ingredients
2 large chicken legs and thighs (cut into 1cm pieces)2 pickled bamboo shoot, sliced3 garlic cloves, chopped1/2 tablespoon ginger, chopped
1/3 teaspoon turmeric powder1 tablespoon chilli powder3-4 chillies, chopped½ cup coriander leaves, chopped1 tablespoon basil, chopped1 teaspoon salt½ teaspoon chicken powder4 tablespoon vegetable oil1 handful dry chin saw char fruit (or) 4 tablespoon lime juice1 handful praew leaves(or) Vietnamese coriander.
Preparation Method:
Rinse chicken and pat dry.
Mix garlic, ginger, turmeric, salt(1/2 teaspoon) and chicken powder(1/2 teaspoon) in a bowl.
4.Add chicken and marinate well. It is best to let it marinate in the fridge for at least 15 minutes.
Minced together coriander, basil, chillies and Vietnamese leaves.
Soap dry chin saw char fruit in water for 20 minutes.
Cooking Method:
Heat oil in a large wok. Add chilli powder.
Add marinated chicken and stir fry for 2-3 minutes.
Add dry chin saw char juice(or) lime juice (4 tablespoon), water(4 cup), basil, Vietnam leaves, chillies and coriander.
Add salt and chicken powder for seasoning.
Let boil until chicken is well cooked.
6.Add pickled bamboo shoot and boil again for another 3 minutes. Add water as per consistency required.
Finally add coriander leaves, basil and Vietnam leaves.
Your KaChin chicken curry is ready. Serve hot with steamed rice.
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