Burmese Chicken Curry
Recipe information
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Cooking:
20 min.
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Servings per container:
8
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Source:

Ingredients for - Burmese Chicken Curry

1. Skinless, boneless chicken thighs, cut into chunks - 2 ¼ pounds
2. Curry powder - 2 teaspoons
3. Garam masala - ½ teaspoon
4. Salt - 1 teaspoon
5. Onions, chopped - 2
6. Minced garlic - 1 tablespoon
7. Minced fresh ginger root - 1 teaspoon
8. Cayenne pepper - ½ teaspoon
9. Paprika - 2 teaspoons
10. Water - 2 tablespoons
11. Corn oil - 5 teaspoons
12. Tomatoes, chopped - 2
13. Minced lemon grass - 1 teaspoon
14. Fish sauce - 1 tablespoon
15. Water - 1 cup

How to cook deliciously - Burmese Chicken Curry

1. Stage

Rub chicken thighs with curry powder, garam masala, salt. Cover and set aside. Place onion, garlic, ginger, cayenne pepper, and paprika in a blender with 2 tablespoons of water and blend into a smooth paste.

2. Stage

Heat the oil in a large, lidded skillet over medium heat. Cook and stir onion mixture until darkened, about 7 minutes. Stir in chicken thighs and cook for 3 to 4 minutes, then add tomatoes, lemon grass, and fish sauce. Cook for 2 minutes. Stir in 1 cup of water and bring the curry to a boil. Cover and reduce heat to low and cook until the chicken begins to fall apart, stirring occasionally, 25 to 35 minutes. Remove lid and increase heat. Cook until the sauce is reduced, about 5 minutes. Skim off excess oil from the top and discard.