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Burmese Spiced Chicken Curry

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PREP TIME
20 min
COOKING TIME
45 min
TOTAL TIME
65 min
SERVINGS
8 servings
Dinner East And Southeast Asian
Burmese Spiced Chicken Curry
Ingredients
  • 2 1/4 pounds skinless, boneless chicken thighs, cut into chunks
  • 2 teaspoons curry powder
  • 1 teaspoon salt
  • 1/2 teaspoon garam masala
  • 2 onions, chopped
  • 2 tablespoons water
  • 1 tablespoon minced garlic
  • 2 teaspoons paprika
  • 1 teaspoon minced fresh ginger root
  • 1/2 teaspoon cayenne pepper
  • 5 teaspoons corn oil
  • 2 tomatoes, chopped
  • 1 tablespoon fish sauce
  • 1 teaspoon minced lemon grass
  • 1 cup water
Instructions
1
Begin by seasoning the chicken thighs with a blend of aromatic spices, including curry powder, salt, and garam masala. Place the chicken in a covered container and let it marinate for a while.
2
Next, create a flavorful paste by blending together the onion, 2 tablespoons of water, garlic, paprika, ginger, and cayenne pepper in a blender until you have a smooth consistency.
3
In a large skillet, heat some oil over medium heat. Add the onion paste and cook, stirring constantly, until it has darkened in color, approximately 7 minutes.
4
Add the seasoned chicken thighs to the skillet and cook for an additional 3-4 minutes.
5
Now, introduce the key ingredients that will give your curry its distinct flavor: chopped tomatoes, fish sauce, and lemon grass. Stir these in and cook for 2 minutes.
6
Add 1 cup of water to the skillet, stirring constantly. Bring the curry to a boil and then cover it with a lid. Reduce the heat to low and let it simmer for 25-35 minutes, or until the chicken starts to fall apart.
7
After the curry has finished simmering, remove the lid and increase the heat. Continue cooking until the sauce has thickened, approximately 5 minutes.
8
Finally, skim off any excess oil that rises to the surface and discard it.