Panthay Cowswear
From Bobby
A Burmese dish brought back by my mother in law. We have no idea how it is really spelt!
6 chicken breasts, no skin or bone, cut into strips
2 onions
2 cloves of garlic
1 tsp cumin
1 tsp turmeric
Red chilli to taste
1 tbsp Marigold bouillon powder, dissolved in 210 mls water (or chicken stock cube)
1 tin coconut milk
1 pack condensed coconut milk.
1 . Heat oil in frying pan or wok and sear the chicken pieces on both sides. Remove from pan and set to one side.
2. Fry the onions till pale and add the chilli, garlic, turmeric and cumin.
3. Pour the bouillon liquid into pan with the coconut milks, return the chicken to pan and simmer till the chicken is cooked about 20 to 30 mins.
4. If you want to thicken the sauce, gram flower is the correct Burmese way, but any fine flour mixed to a paste with water and stirred in at the end will do.
If you really like chilli, then add as much as you like, because the beauty of this dish is the contrast between the cool coconut and the hot chilli. Traditionally this dish is served with noodles and with raw onion and quarters of lemon on the side !!