tangy village chicken
Quick History about this dish:
This is a simple dish that my mum used to make for us back in Burma and we loved it. It is a mild but mouth-watering take on the Burmese Vindaloo, just without the heavy spices, cooking procedure and time. This makes it a great dish to cater for everyone in your family.
If you do fancy a bit of heat, serve with either a spoonful of our Original Balachaung,
This lovely curry serves 4 - 5 people, using mainly store cupboard ingredients. Simple!
1kg Chicken Thighs
Chicken thighs is best for this dish but it’s your preference as to what cuts of chicken you use. Also, I prefer to remove the skin from the chicken but again it's up to you.
2 tbsp Paprika
1 tsp Chilli Powder
You can use more chilli powder depending on how hot you can handle. I recommend that you add a little and check for taste during the first stages of the cooking process. The hotness all depends on the type of chilli powder you can buy from your local shop. Once you know the strength then you can judge the quantity for the next time.
1 tsp Salt
or to your liking
2 tbsp Dark Soya Sauce
½ Brown Onion (medium)
2 tbsp Cooking Oil
Vegetable or Sunflower
250ml Malt Vinegar
2 tsp (heaped) Garam Masala Powder
2 tbsp Chopped Coriander
If preferred, remove the skin of the chicken. Separate the leg from the thigh.
Cut the chicken breast into bite size portions so it'll cook quicker.
Using chicken thighs or legs:
Using chicken breast fillets:
Finely dice the onion
Roughly chop the coriander
Measure out the paprika, salt and chilli powder into a small ramekin or equivalent
Heat the oil(2tbsp) on a low heat, in a medium size saucepan
Add the paprika(2tbsp), salt(1tsp) and chilli powder(1tsp)
Continuously stir the mixture for about 20secs until it begins to darken, making sure that you do not burn the spices
Add the chicken(1kg) to the saucepan and increase the heat (medium/high)
Coat the chicken in the mixture and ensure each portion is well sealed on all sides
Slowly add the vinegar(250ml), onion( ½ med) and soya sauce(2tbsp). Mix in well and increase heat to high
Bring to the boil, cover with a lid and simmer on a low heat for 15mins or until soft and tender
Remove the lid and continue to simmer until all the moisture from the vinegar has evaporated and you are left with a thick coating on the chicken
Turn off the heat and sprinkle the garam masala(2tsp heaped) over the chicken and garnish with the coriander(2tbsp)
Place the lid on the saucepan and leave it to rest for about 5mins
You just can’t go wrong with basmati rice, dhal and my tomato & cucumber side salad.
as well as our delicious Chilli Oil.