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Burmese Chicken Curry
Burmese Chicken Curry
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Curry-spiced chicken thighs cooked with aromatic flavors of lemongrass, tomatoes, and onions.
Ingredients:
  • 2.25 pounds skinless, boneless chicken thighs, cut into chunks
  • 2 teaspoons curry powder
  • 0.5 teaspoon garam masala
  • 1 teaspoon salt
  • 2 onions, chopped
  • 1 tablespoon minced garlic
  • 1 teaspoon minced fresh ginger root
  • 0.5 teaspoon cayenne pepper
  • 2 teaspoons paprika
  • 2 tablespoons water
  • 5 teaspoons corn oil
  • 2 tomatoes, chopped
  • 1 teaspoon minced lemon grass
  • 1 tablespoon fish sauce
  • 1 cup water
Instructions:
  • Massage chicken thighs with aromatic spices. Allow flavors to meld. Blend onion, garlic, ginger, cayenne pepper, and paprika with water until smooth.
  • 1. Heat oil in a lidded skillet, then cook and stir onion mixture until darkened. 2. Add chicken thighs and cook briefly before mixing in tomatoes, lemongrass, and fish sauce. 3. Pour in 1 cup of water and bring the curry to a boil. 4. Reduce heat, cover, and simmer gently until chicken is tender, stirring occasionally. 5. Uncover, increase heat, and simmer until sauce thickens. Skim off any excess oil before serving.

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