Simple but tasty menu Burmese Chicken Curry

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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 located in most supermarkets inside the spice phase or from asian supermarkets. You can also make your own pretty easily. This meal is fantastic served with rice and indian breads along with chapati, roti or naan."

Ingredients :

2 1/4 pounds skinless, boneless fowl thighs, reduce into chunks
2 teaspoons curry powder
half 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
five 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 hen thighs with curry powder, garam masala, salt. Cover and set apart. Place onion, garlic, ginger, cayenne pepper, and paprika in a blender with 2 tablespoons of water and mix into a smooth paste.
Heat the oil in a large, lidded skillet over medium warmness. Cook and stir onion mixture until darkened, approximately 7 minutes. Stir in chicken thighs and prepare dinner for 3 to four minutes, then upload tomatoes, lemon grass, and fish sauce. Cook for 2 minutes. Stir in 1 cup of water and produce the curry to a boil. Cover and reduce warmness to low and prepare dinner till the chook starts to crumble, stirring sometimes, 25 to 35 mins. Remove lid and boom heat. Cook till the sauce is decreased, about 5 mins. Skim off excess oil from the top and discard.

Notes :

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