Burmese Chicken Curry
Description
Chicken thighs are simmered with a fragrant mixture of curry powder, garam masala, lemon grass, tomatoes, and onions in this Burmese chicken curry recipe.
Ingredients
•
2 1/4 pounds skinless, boneless chicken thighs, cut into chunks
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2 teaspoons curry powder
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1 teaspoon salt
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1/2 teaspoon garam masala
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2 onions, chopped
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2 tablespoons water
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1 tablespoon minced garlic
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2 teaspoons paprika
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1 teaspoon minced fresh ginger root
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1/2 teaspoon cayenne pepper
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5 teaspoons corn oil
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2 tomatoes, chopped
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1 tablespoon fish sauce
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1 teaspoon minced lemon grass
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1 cup water
Directions
1
Rub chicken thighs with curry powder, salt, and garam masala; cover and set aside. Combine onions, 2 tablespoons water, garlic, paprika, ginger, and cayenne pepper in a blender; blend into a smooth paste.
2
Heat oil in a large, lidded skillet over medium heat. Add onion-spice paste; cook and stir until darkened, about 7 minutes. Stir in chicken thighs; cook 3 to 4 minutes. Add tomatoes, fish sauce, and lemongrass; cook 2 minutes. Stir in 1 cup water; bring to a boil. Cover skillet and reduce heat to low; cook until chicken begins to fall apart, stirring occasionally, 25 to 35 minutes. Uncover skillet; increase heat and cook until sauce is reduced, about 5 minutes. Skim and discard excess oil from top.