Burmese Chicken Curry
1kg chicken thighs
2 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon garam masala
4 tablespoons oil
1/2 teaspoon cayenne pepper
2 teaspoons paprika
2 large onions
1 heaped teaspoon minced ginger
4 tomatoes (chopped)
1 tablespoon fish sauce
3 kaffir lime leaves
2 tbsp brown sugar
Mix together curry powder, salt and garam masala over the chicken and set aside.
In a blender or food processor, processed 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 stirring for another few minutes.
Add the tomatoes and stir for a further 5 minutes.
Add water (enough to cover the chicken), lemongrass, kaffir lime leaves and the fish sauce and bring to the boil.
Turn down the heat, 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.
Season with salt and sugar.