Burmese Dry Chicken Curry
| Yield: | 1 Servings |
| Categories: |
| 2 | Onions; rough chopped | |
| 5 | Cloves garlic; rough chopped | |
| 1/2 | Inch piece fresh root ginger, peeled and chopped | |
| 2 | Sticks lemon grass; roughly chopped | |
| 2 | Red chillis seeded and chopped (habaneros work well, you'll need rather more Thai chillis) | |
| 1 | tb | Fish sauce (nam pla) |
| 1 | ts | Ground turmeric |
| 4 | tb | Veg oil |
| 3 | lb | Chicken (preferably free range) cut into curry pieces* (skin on but you can remove if preferred) (up to 4) |
| 4 | Green (or two black) cardamon pods | |
| 2 | tb | Rough chopped coriander/cilantro leaf |
| Salt and fresh ground black pepper |
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