A few nights ago I made this tasty curry recipe that I found on what you having for your tea?, a blog I’ve been following for quite a while. Big fan of the curries, that wyhfyt, and this one was #1 on his(?) Best of 2007 list.
I can see why this made the top 10 list. It’s awesome. And since we used chicken thighs the meat isn’t dried out after cooking it for so long.
You’re right, I’m usually a breast girl –
– but this chicken is really moist. And such a great flavor!
Yeah the fish sauce is a really interesting ingredient, I wouldn’t have expected to see that in a curry…
This is the closest to what I’d expect to get at a restaurant. So good! I keep saying that I’m done but then I go back for more.
I know — addictive!
Burmese Chicken Curry
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
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.
3-4 Servings, or 2 if you just can’t get enough!