Burmese Spicy Chicken

Burmese Spicy Chicken will certainly shake up your chicken recipes. With curry and coconut milk, this chicken recipe will impress your family and guests.

It's good practice to try different foods and this recipe for chicken is by far different from your typical chicken dish. It's a delicious way to prepare poultry and most ingredients you will likely have in your pantry. I have included a recipe for coconut milk so don't despair.

To start this delicious chicken recipe, you need:

• 2 - 3 lb. chickens (this is what the original recipe called for but you can buy chicken already cut
• 1/2 c. oil
• 1 1/2 c. finely chopped onion
• 4 minced garlic cloves
• 2 tsp. minced ginger root or 3 tsp. powdered ginger
• 2 tbsp. curry powder
• 4 c. coconut milk (recipe below)
• 2 tsp. salt
• 2 tbsp. cornstarch
• 3 tbsp. water
• 6 c. cooked and drained broad noodles
• 1/2 tsp. dried ground chili peppers
• 3 hard-cooked eggs, chopped (I've used hard-boiled eggs)
• 1/2 c. sliced scallions

Cut the chickens into small pieces. Heat the oil in a saucepan; saute the onions, garlic, ginger and curry powder for 5 minutes. Add the chicken and saute for 10 minutes.

Stir in 2 cups of coconut milk and the salt. Cover and simmer over low heat 30 minutes or until chicken is tender.

Mix the cornstarch with the water and blend into the sauce, stirring until thickened. Add the remaining coconut milk and continue cooking until heated through.

Serve over the noodles, top with chili peppers, eggs and scallions.

Serve 6 - 8 people.