|Chet Oo Chin Hin|
Wednesday, November 21, 2018
A Burmese lady in our Burmese food group on Facebook introduced us to her hassle-free way of cooking egg curry. After hard-boiling and peeling the eggs and potatoes, all the ingredients are combined in a saucepan with enough chicken broth and/or water to cover and slowly simmered together until the potatoes are cooked through and the gravy thickens.
This spicy-hot and sour curry is best enjoyed with steamed rice.