We're sharing with MyFood Myanmar's home cooks and chefs how to combine protein-rich chicken curry with vitamin- and mineral-rich tomato, long beans, and mustard greens to create a delicious dish.
Ingredients
- Chicken - 2.5 lbs (viss)
- Peanut butter - 12 tablespoons
- Mustard greens - 1 bunch
- Tomato - 1 (thinly sliced)
- Long beans - 10 pieces (cut into 2-inch lengths)
- Shallot - 1 half (thinly sliced)
- Garlic - 5 cloves (crushed with the flat side of a knife)
- Fermented soybean paste - 1.5 teaspoons
- Chicken stock - 32 tablespoons
- Cornstarch slurry (2 teaspoons cornstarch mixed with 4 tablespoons water)
- Cooking oil - 3 tablespoons
Step-by-step method
1. Heat a pot and add oil.
2. When the oil is hot, add garlic and shallot, and fry until fragrant.
3. Then add the chicken pieces and fry for about 1 to 1.5 minutes on each side.
4. Once the chicken turns golden brown, add the chicken stock and bring it to a boil.
5. Add the fermented soybean paste, cover the pot, and simmer on low heat for about 30 minutes.
6. After 30 minutes, add the peanut butter. Once the peanut butter has dissolved into the broth, add the cornstarch slurry.
7. Once the cornstarch slurry has thickened the broth, add the tomato and long beans. Cover the pot and simmer for about 5 minutes. After 5 minutes, add the mustard greens and simmer for another 3 minutes.
Once everything is done, taste and adjust the seasoning as needed.
When the taste is just right, you'll have a delicious dish of chicken curry with tomato, long beans, and mustard greens ready to serve.
Source: Panlasangpinoy.com
