BURMA Chicken Coconut Soup

[Olga Drozd]

BURMA Chicken Coconut Soup

1 (3 pound) chicken, cut up
3 1/4 cups peanut or vegetable oil
2 onions, chopped finely
2 tomatoes, peeled, seeded, and chopped
Salt and pepper
2 cups water
2 cups coconut milk (freshly made or canned)
Lemon or lime slices

SEASONING:

1 teaspoon grated ginger
1 clove garlic, minced
1 small stick cinnamon, crushed
Seeds from 2 cardamoms, crushed
1 teaspoon turmeric
1 teaspoon coriander
1/2 teaspoon cumin

Saute the chopped onions in the vegetable or peanut oil gently for about 5 minutes, then add the seasoning. Cook slowly for 3 or 4 minutes, then put in the chicken pieces, the tomatoes, and a little salt and pepper. Pour in the remaining water, cover, and simmer for 1 hour. Now add the coconut milk and cook slowly uncovered for another 10 minutes. Serve with lemon or lime slices. Serves 4.

How The World Cooks Chicken