Tea tonight Burmese chicken and coconut kaukswe curry
400g chicken breasts- diced into small pieces
2 large onions- roughly chopped
5 garlic cloves- roughly chopped
1cm ginger finely grated
100ml light coconut milk
500ml chicken stock
400g mixed veg (carrots, courgettes, green beans)- cut into 1cm pieces
2 tbsp medium curry powder
200g thin egg noodles
1/4 red onion- finely chopped to serve
2 hard boiled eggs- roughly chopped
Thinly sliced red chilli
Season the chicken pieces set aside. Place onions, garlic and ginger in a blender, blend until smooth adding a little water if necessary.
Spray a large wok with fry light. Add onion mixture and cook, stirring, over high heat 5 mins. Add chicken and cook over a medium heat, turning occasionally until it browns.
Add coconut milk, stock, vegetables and curry powder. Bring to the boil, reduce the heat, cover and simmer, for about 20 mins, stirring occasionally.
Meanwhile, cook the egg noodles to packet instructions. Drain well and divide onto plates. Ladle curry over the noodles and serve with red onion, egg and chilli.