BURMESE CHICKEN CURRY

BURMESE CHICKEN CURRY image

Number Of Ingredients 13

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Ingredients

2 lbs chicken thighs, quartered or cubed
2 teaspoons hot curry powder
1/2 teaspoon salt
1/2 teaspoon garam masala
4 tablespoons peanut oil
1/2 teaspoon cayenne pepper
2 teaspoons paprika
2 onions, chopped
4 garlic cloves, chopped
1 heaped teaspoon minced ginger
2 tomatoes, chopped
1 tablespoon fish sauce
1 stick of lemongrass, cut to about 6", bulb end pounded to release aroma

Steps:

Sprinkle curry powder, salt and garam masala over the chicken and set aside. In a blender or food processor puree onions, garlic, paprika, cayenne pepper and ginger into a thick paste. Heat the oil in a deep pan and fry the paste over a medium heat for about 10 minutes. Add the chicken and turn up the heat to high, stirring for another few minutes. Add the tomatoes and stir for a further 5 minutes. Add one cup of warm water (enough to cover the chicken), lemongrass and the fish sauce and bring to a boil. Turn the heat to low, partially cover the pan and gently simmer for at least 45 minutes until the chicken is very tender. Remove the lid and simmer for a further 15 minutes to reduce the sauce.

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