Recipe for Burmese Dry Chicken Curry 
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Yield:
4
Ingredients:
Amount Ingredient
Kyetha see byan
2 x onions roughly chopped
5 x cloves of garlic peeled and roughly chopped
15 x mm piece of ginger chopped
2 x stems lemon grass roughly chopped
2 x red chillis deseeded and roughly chopped
1 tbl fish sauce
1 tsp turmeric
4 tbl vegetable oil
1 x chicken weighing (1.351.8kg) cut into 12
4 x green cardamom pods
Instructions:
Instructions: Process the first seven ingredients to a smooth paste

Heat the oil in a wide frying pan and add the paste Stir until all the moisture has evapourated and the paste begins to brown

Add the chicken stirring well to ensure the pieces are coated evenly and scraping the base of the pan Cover tightly and simmer for 35-45 minutes The chicken will produce enough juices to prevent burning When it is nearly cooked stir from time to time Meanwhile slit open the cardamom extract seeds and crush

Once the chicken is cooked stir in cardamom and coriander Cover for a minute taste and adjust

Serves 4

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