Burmese Chicken Curry

🛒 Ingredients

• Chicken Thighs, bone-in, skin-on 150 g · 315 kcal
• Onion 75 g · 30 kcal
• Garlic 8 g · 12 kcal
• Fresh Ginger 10 g · 8 kcal
• Turmeric Powder 1 g · 4 kcal
• Chili Powder 1 g · 3 kcal
• Fish Sauce 8 g · 4 kcal
• Vegetable Oil 15 g · 133 kcal
• Potatoes 75 g · 58 kcal
• Water 60 g · 0 kcal

👨‍🍳 Instructions

1. In a large bowl, combine chicken thighs with half of the turmeric powder, chili powder, and a pinch of salt. Mix well and let marinate for at least 15 minutes, or up to 30 minutes.
2. Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onions and cook until softened and translucent, about 5-7 minutes.
3. Add the minced garlic and grated ginger to the pot. Sauté for another 2-3 minutes until fragrant, being careful not to burn the garlic.
4. Stir in the remaining turmeric powder and chili powder, cooking for about 1 minute until fragrant. This creates the aromatic curry base.
5. Add the marinated chicken thighs to the pot and brown them on all sides for 5-7 minutes. The chicken doesn't need to be cooked through at this stage.
6. Add the diced potatoes, fish sauce, a pinch of sugar, and water to the pot. Bring the mixture to a simmer.
7. Reduce heat to low, cover the pot, and let it simmer for 30-35 minutes, or until the chicken is tender and cooked through and the potatoes are soft. Stir occasionally to prevent sticking.
8. Taste and adjust seasoning if necessary, adding more salt or fish sauce to your preference. Serve hot, traditionally with steamed rice.