{Burmese Chicken Curry}

I want to start this post by saying please make this !! it is so delicious, its from Belinda Jeffreys book '100 favourite recipes' and its amazing, I can't wait for an excuse to make it for some friends, its really rich and fragrant and pretty much perfect as far as a chicken curry goes and you won't even have to bust out the fat pants with only 140ml of coconut cream !!

...the curry

3 tbsp olive or peanut oil

2 onions halved and sliced thinly

6 cloves garlic chopped

3 tbsp fresh ginger, grated or microplaned

2 chillis, sliced

6 cardamon pods

2 tsp turmeric

1 1/4 tbsp sweet paprika

3 tsp thai red curry paste

1 lemon

140ml coconut cream 
(I sometimes buy the next size up to serve it with a drizzle)
400g tin chopped tomatoes

1 tsp sea salt

8 chicken thighs

bunch of coriander

Heat the oil in a frypan and add the onions, garlic, ginger and chillis and cook over a medium heat till golden about 20 minutes, giving it the occasional stir.

Preheat oven to 180. Crush the cardamon pods and remove all the seeds to your mortar and pestle, crush them then add in the paprika, turmeric and salt and give it a stir, once the onions are done add in the spices along with the red curry paste and cook it off for a few minutes until fragrant.

Peel and segment the lemon, dice the flesh removing any pips then add that to the onion spice mix along with the tin of tomatoes and the coconut milk, stir thoroughly to combine, remove from heat.

Chop the thighs in half and lay them in a single layer into a roasting pan or baking dish, cover with the sauce and mix around making sure they are all nicely coated. Now just bake it uncovered for one and a half hours, turning the chicken thighs half way through.

Serve with fresh coriander leaves and rice.