4 boneless, skinless chicken breasts (thawed)
6 Tbs. light soy sauce
6 Tbs. curry powder
1 yellow onion (diced)
extra virgin olive oil
1 tsp. cinnamon
1/2 tsp. chili powder
3 bay leaves
Cut fat away from the chicken breast, halve them, and then poach them at a slow, low boil for ~20 minutes. You don't want to boil chicken at a hard boil because it makes the chicken tough. Drain, let cool, then shred.
In a small bowl, mix a 1:1 mixture of curry powder and soy sauce. Spoon the paste into the bowl of shredded chicken and mix gently with a large spoon until well-coated. Put aside and let it marinate while you start the next step.
In a large saucepan, saute the diced onion in EVOO, a pinch of sugar (~1 Tbsp), garlic paste, and chili powder until transparent. Add marinated chicken, 2 1/2 cups of water, cinnamon, and bay leaves. Bring to a boil,then cover and and reduce heat to simmer for 1 hour, stirring occasionally. You may need to add a little bit of water if it gets too dry over the one hour cook time. *Be sure to remove the bay leaves and discard them before serving! :)
I've served Burmese chicken with pita bread triangles and over rice. It really depends on your taste and the setting. If it's a sit-down dinner, rice may be more appropriate. If you're serving it at a party, pita bread triangles or even crostini would be the way to go. Any way you serve this dish, it will be sure to light up your taste buds. It's not spicy hot....just VERY flavorful. Enjoy!
LEFT-OVERS TIP: If you mix your cold left-overs with a little bit of mayo the next day, you can make a curried chicken salad sandwich! It's YUMMY!!! :D
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