Kyet Tha Hin (Burmese Chicken Curry)

Ingredients

• 2 lbs (900g) chicken thighs, cut into chunks
• 2 onions, roughly chopped
• 6 garlic cloves
• 1-inch piece fresh ginger
• 1/4 cup (60ml) peanut oil
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 1/2 teaspoon chili powder
• 2 tomatoes, chopped
• 1 tablespoon fish sauce
• 1 cup (240ml) water
• 2 scallions, sliced, for garnish

Before you cook

• Cut the chicken thighs into chunks.
• Blend the onions, garlic and ginger into a smooth paste.
• Chop the tomatoes and slice the scallions.

Steps

1. Heat the peanut oil in a heavy pot over medium heat.
2. Add the onion-garlic-ginger paste and fry for 10 minutes, stirring often, until the raw smell is gone and the oil begins to separate.
3. Stir in the turmeric, paprika and chili powder.
4. Add the chicken pieces and stir to coat them in the paste.
5. Cook the chicken for 8 minutes, turning occasionally, until browned on the outside.
6. Add the chopped tomatoes and cook for 5 minutes until they soften.
7. Stir in the fish sauce.
8. Pour in the water and bring to a simmer.
9. Cover and simmer for 20 minutes, stirring occasionally, until the chicken is tender and the oil rises to the top.
10. Taste and adjust the seasoning if needed.
11. Garnish with sliced scallions before serving.