Burmese Chicken Curry [Indo–Burmese Chicken Curry]

Matterplay: Chicken call back
madarasi012: [Recipe, notes, & helpful tips.](https://crazyrice.home.blog/2019/01/08/recipe-burmese-chicken-curry/)
*This is a recipe for Burmese chicken curry. I saw it in a book a long time ago, but I seem to have misplaced the book. Never fear! I noted down the recipe in my notes and followed those steps(1).*
**Recipe #3**
# Burmese Chicken Curry
## Ingredients
* Curry powder(2) – 1 tbsp
* *Garam* masala (3) – 1 tsp
* Chili powder(4) – 1/2 tsp
* Turmeric(5) – 1 tsp
* Salt and pepper – to season
* Fish sauce(6) – 1 tbsp
* Chicken, bone in  – 500 g, curry cut (7)
* Onions – 2, diced
* Ginger–garlic paste – 1 tbsp
* Tomatoes – 2, roughly chopped
* Lemongrass stem – 1, sliced
* Chicken/Vegetable stock – 1 cup
* Sugar – 1/2 tsp *(Optional)*
## Method
* Mix the powders together and rub into the chicken with the salt and pepper. Keep aside. *(Note: There is no need for marination.)*
* Process the onions, ginger–garlic paste, tomatoes, and lemongrass into a paste(8).
* Fry the chicken in oil until brown, and then set it aside.
* Add the onion/ginger–garlic/tomato/lemongrass paste into the pan and cook until the pan juices meld with the paste. Throw in the fish sauce as well.
* Return the chicken to the pan and toss to coat well.
* Add the chicken stock to the pan and stir well. Taste and add salt as necessary. Throw in the sugar (if you’re using it) and mix well, making sure that the ingredients blend together.
* Bring the pot to boil, and then simmer while covering the pot with a lid.
* Cook for about 45 minutes, or until the chicken is cooked. Check on it from time to time(9).
* Serve hot with rice or *naan.*
Video here:

The rice is tomato rice and I have no clue how to make it. Mom’s recipe can be figured out, though, so I’ll probably get around to sharing it eventually.

Source
SpiceyRicey.com