About this recipe: A sensational Burmese chicken dish that is perfect for using chicken leftovers. The sauce can be made well in advance and even frozen before adding the chicken and the cream.
You don't have to necessarily use a whole jointed chicken for this dish. If you have a preference, use just thighs, for example, or use a combination of bone-in thighs and drumsticks with boneless breasts.
This was excellent - and easy. One of those recipes where absolute precision in terms of ingredient quantities is not essential, I think. Also, I substituted butter and olive oil for margarine; I have no idea if this made a difference, but certainly the dish tasted very good. Furthermore, I could not leave it overnight, so a few hours had to suffice - though I would imagine allowing the full maturation period would have produced a greater depth of flavour. The gentle spiciness and slight sweetness meant the dish won the approval of younger consumers ! - 21 Dec 2016