Burmese Chicken Curry by Daw Mi Mi Khaing, wife of Sao Saimong Mangrai

Ingredients

• 2 ½ pounds chicken
• ½ teaspoon tumeric
• 3 teaspoons dried garlic chips
• 3/4 cup oil (1/2 cup if chicken is fatty)
• 3 medium tomatoes
• 1 ½ teaspoons lemon grass powder
• 2 teaspoons salt
• 1 ½ teaspoons ginger powder
• 1 ½ cups onion, chopped finely
• 1 teaspoon chili powder
• 1 tablespoon fish sauce

Method

Chop chicken smaller than joint size. Wash off bone chips; rub with salt, turmeric, and ginger powder.

Soak garlic chips in 2 teaspoons water.

Heat oil. Put in onion and garlic and fry well over low heat till fragrant. Add chili powder, stir a minute; add chicken with rubbed stuff, raise heat, stir well and cover.

When chicken starts to brown and splutter slightly, lower heat, stir, and continue frying as long as it does not stick. When it starts to stick, put in 1/2 cup water, stir, cover, and let simmer.

When about half done for tenderness, squeeze in pulp of tomato and add fish sauce to taste. Stir in lemon grass powder. Cover and cook till tender.

Stir till done, with clear oil separating out on top, thick essence below, and curry a finished brown.

More recipes by Daw Mi Mi Khaing