Chet Glay Hin (Burmese Chicken Curry) - cooking recipe

Ingredients

1 large chicken, skinned and cut at the joint
1 teaspoon ground cassia
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground allspice
1 teaspoon ground red chili pepper
2 medium onions
6 garlic cloves
1 inch gingerroot
2 green chilies
6 tablespoons oil
6 curry leaves
1 1/2 pints chicken stock or 1 1/2 pints vegetable stock
fish sauce
lime juice

Preparation

Place the chicken on a tray.
Mix all the ground spices and salt together, and rub it into the chicken pieces.
Allow to rest for 30 minutes.
Meanwhile, puree the onion, garlic, ginger and chili.
When ready, heat the oil in a heavy pan until medium hot, and fry the chicken in batches until well coloured all over.
Set aside in a dish.
Add the pureed ingredients and fry over a high heat, stirring constantly until all the water has evaporated, and you can see the oil separate from the mass; this should take about 5-10 minutes.
Add the curry leaves and fry for a minute.
Add the stock, return the chicken and any juices that have come out and bring to the boil.
Turn the heat way down to a bare simmer, and cover the pan, or else transfer the pan contents to a crockpot.
Simmer slowly for about 1 hour, or if in a crockpot, for up to 6 hours, but no more.
10 mins before serving, add fish sauce and lime juice to taste, about a tblsp of each is good.
Serve with steamed rice and chupatis.