Burmese Chicken Curry

Ingredients

• 2.25 pounds skinless, boneless chicken thighs, cut into chunks
• 2 teaspoons curry powder
• 1 teaspoon salt
• 0.5 teaspoon garam masala
• 2 onions, chopped
• 2 tablespoons water
• 1 tablespoon minced garlic
• 2 teaspoons paprika
• 1 teaspoon minced fresh ginger root
• 0.5 teaspoon cayenne pepper
• 5 teaspoons corn oil
• 2 tomatoes, chopped
• 1 tablespoon fish sauce
• 1 teaspoon minced lemon grass
• 1 cup water

Steps

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.