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.

Chris says:

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.

Lisa says:

You’re right, I’m usually a breast girl –

Chris says:

…ahem…

Lisa says:

– but this chicken is really moist. And such a great flavor!

Chris says:

Yeah the fish sauce is a really interesting ingredient, I wouldn’t have expected to see that in a curry…

Lisa says:

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.

Chris says:

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!