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Burmese Chicken Curry with Potato and Lemongrass
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Source: Flavors of Burma p.86
| 2 lbs | chicken drumsticks or 2 lb chicken cut into small pieces |
| 1 tablespoon | fish sauce |
| 1/2 teaspoon | turmeric powder |
| 2 teaspoon | sweet paprika |
| 2 tablespoon | curry powder |
| 1 small | ginger root |
| 3 cloves | garlic |
| 2 medium | onions |
| 3-4 | fat chili peppers |
| 4 tablespoon | oil |
| 3 stalks | lemon grass, pounded, cut into 4 pieces each |
| 4 medium | potatoes, cut into 4 pieces each |
| 1 teaspoon | salt |
1. Combine fish sauce and dried spices in a bowl. Add chicken and marinate 20 minutes.
2. Blend together in blender or with mortar pestle ginger, garlic, onion, and chilies.
3. Heat oil. Add blended spice paste. Fry for 8 minutes over medium heat. Add chicken with marinade. Cook 5 minutes. Add potatoes, salt, stir to combine and cook 3 more minutes. Add 2 1/2 cup water, boiled covered 30 minutes.
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