Panthe Kaukswe - Burmese Chicken Curry - cooking recipe

Ingredients

1 1/2 kg chicken or 1 1/2 kg chicken pieces
5 garlic cloves
3 medium onions
1 tablespoon fresh ginger
1 teaspoon dried shrimp paste (blachan,ngapi or other names for it)
2 tablespoons peanut oil
1 tablespoon sesame oil
1 -2 teaspoon chili powder
2 teaspoons salt
2 cups of thin coconut milk
2 cups of thick coconut milk
2 tablespoons chickpea flour (besan)
500 g egg noodles, to serve

Preparation

Cut chicken into serving pieces.
Put Garlic,onion,ginger,ngapi, in blender and blend to a smooth paste; adding some of the peanut oil if paste becomes to dry.
Heat remanding oils in a wok (or pan) and fry mixture off for 5 minutes.
Add chicken and fry for a further few minutes.
Add chilli powder,salt and thin coconut milk and simmer gently until chicken is tender. (45 minutes - 1 hr approx). If it becomes to dry add some hot water - a little at a time.
Take off heat and add thick coconut milk and bring the pot SLOWLY to a boil. Stir constantly to prevent curdling.
Mix Chick pea with a little cold water to a smooth paste and add to the curry, and cook for a further 5 minutes.
Cook the noodles in a pot of salted boiling water until tender around 6-8 minutes.
Drain the noodles and place in bowls, serve the curry on top with fried garlic and peanuts as accompaniments.