I’ve reposted my absolute favourite curry and one of the most popular on the site. This Burmese style curry is absolutely delicious. It’s so fragrant and inviting that I can barely hold myself back from eating half the pan while i’m waiting for it to cook. On the rare occasion of there being any leftovers, It freezes brilliantly and absolutely improves with age. It’s the ultimate curry – I urge you to try this – you’ll never want another curry ever again.
1kg chicken thighs (quartered)
2 teaspoons curry powder
½ teaspoon salt
½ teaspoon ground turmeric
4 tablespoons peanut oil (or vegetable)
1 teaspoon chilli powder
2 teaspoons sweet paprika
2 onions (roughly chopped)
4 garlic cloves (roughly chopped)
1 heaped teaspoon grated ginger
2 tomatoes (chopped)
1-2 tablespoon fish sauce
1 stick of lemongrass (cut to about 15cm and the bulb end lightly pounded to release aroma)
Sprinkle curry powder, salt and turmeric over the chicken and set aside. In a blender or food processor mix onions, garlic, paprika, chilli powder 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 400ml of warm water (enough to cover the chicken), the lemongrass and fish sauce. Stir well and bring to a simmer.
Turn down the heat to low, partially cover the pan and very 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. Fish out the lemongrass – check for seasoning and serve!
Serve alongside some basmati rice or spoon the curry over some cooked vermicelli noodles.