Burmese Chichken Curry

Ingredients

• 2 ¼ pounds skinless, boneless chicken thighs, cut into chunks

• 2 teaspoons curry powder

• 1 teaspoon salt

• ½ teaspoon garam masala

• 2 onions, chopped

• 2 tablespoons water

• 1 tablespoon minced garlic

• 2 teaspoons paprika

• 1 teaspoon minced fresh ginger

• ½ teaspoon cayenne pepper

• 5 teaspoons corn oil

• 2 tomatoes, chopped

• 1 tablespoon fish sauce

• 1 teaspoon minced lemongrass

• 1 cup water

Directions

1. Rub chicken thighs with curry powder, salt, and garam masala; cover and set aside. Combine onions, 2 tablespoons water, garlic, paprika, ginger, and cayenne pepper in a blender; blend into a smooth paste.

2. Heat oil in a large, lidded skillet over medium heat. Add onion-spice paste; cook and stir until darkened, about 7 minutes. Stir in chicken thighs; cook 3 to 4 minutes. Add tomatoes, fish sauce, and lemongrass; cook 2 minutes. Stir in 1 cup water; bring to a boil. Cover skillet and reduce heat to low; cook until chicken begins to fall apart, stirring occasionally, 25 to 35 minutes. Uncover skillet; increase heat and cook until sauce is reduced, about 5 minutes. Skim and discard excess oil from top.