Burmese Chicken Curry Popular Recipes

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Burmese Chicken Curry

"A mildly spiced curry from Burma with a lovely fish-infused sauce! Try it!!! Garam Masala may be discovered in most supermarkets in the spice phase or from asian supermarkets. You can also make your personal quite without difficulty. This meal is top notch served with rice and indian breads together with chapati, roti or naan."

Ingredients :

2 1/four kilos skinless, boneless fowl thighs, cut into chunks
2 teaspoons curry powder
half of teaspoon garam masala
1 teaspoon salt
2 onions, chopped
1 tablespoon minced garlic
1 teaspoon minced clean ginger root
half of 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 :

Prep : 20M	Cook : 8M	Ready in : 1H5M

Rub chook 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 clean paste.
Heat the oil in a massive, lidded skillet over medium warmth. Cook and stir onion combination until darkened, approximately 7 minutes. Stir in chicken thighs and cook for 3 to four minutes, then upload 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 decrease heat to low and cook dinner till the bird starts offevolved to disintegrate, stirring every now and then, 25 to 35 minutes. Remove lid and growth warmness. Cook until the sauce is decreased, about 5 minutes. Skim off extra oil from the pinnacle and discard.

Notes :

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