Burmese Chicken Curry

ကြက်သားဟင်း · Kyet Thar Hin

Ingredients12

• bone-in chicken pieces1 kg
• onion300 g
• garlic8 cloves
• ginger30 g
• potatoes300 g
• vegetable oil120 ml
• turmeric powder1 tsp
• chili powder1 tsp
• paprika1 tbsp
• fish sauce2 tbsp
• salt1 tsp
• water250 ml

Method

1. Pound or finely blend the onion, garlic, and ginger into a coarse paste.
2. Heat the oil in a heavy pot until hot, then fry the paste with turmeric, chili powder, and paprika until fragrant and the oil separates.
3. Add the chicken and salt and stir until the pieces are well coated and lightly browned.
4. Add the potatoes, fish sauce, and water, then cover and simmer over low heat until the chicken is tender and the sauce is oily and reduced.
5. Taste and adjust the salt, then serve hot with steamed rice.