Kaukswe hin (Burmese chicken and noodles)

I've never been to Burma, but if this curry is anything to go by, the food must be worth the trip. Kaukswe hin is one of those great dishes that you can easily adapt to each diner's palate - serve chilli sauce and lime wedges on the side so they can be added to taste at the table. Other popular garnishes include deep fried onions and chopped fresh coriander.

Recipe

1 tsp oil
1 onion, diced
2 tsp minced garlic
1 tsp minced ginger
2 tsp minced lemongrash
1 tsp minced chilli (or sambal olek)
1/2 tsp ground turmeric
1 tsp ground cumin
Chicken drumsticks
1 cup coconut milk
beansprouts
3/4 tsp salt
2 tsp lime juice
cucumber, julienned
eggs, hard boiled or boiled until semi-set
prepared thin noodles (I like to use cellophane noodles)

Heat the oil in a large pan, and add the onion. Cook 3-4 minutes, then add the garlic, ginger and lemongrass. Cook another few minutes, until the onion is soft, adding a small splash of water if the mixture is in danger of catching.

Add the spices, then the chicken pieces, tossing to ensure coated in the spices. Cook 5 minutes, turning the chicken once or twice, until browned on all sides.

Add the coconut milk and a little water, and cook until the chicken pieces are done.

While the chicken is cooking, cook the noodles according to package directions. Boil the eggs, peel and set aside. Julienne the cucumber.

When the chicken is done, add the salt and lime juice to taste to the curry sauce, and add the beansprouts, cooking 1 minute more to heat through the beansprouts.

Place a layer of noodles in the bottom of each bowl, and top with a handful of cucumber strips. Pour the curry and chicken over the top. Garnish with boiled eggs.

Serves: 2-3
Preparation and cooking time: 35-40 minutes