Chicken Potato Curry (4)

A delicious Burmese curry from ” The Rangoon Sisters” by Amy and Emily Chung

Chicken Potato Curry (4)
Print Recipe
Chicken Potato Curry (4)
Print Recipe
  1. Combine the gram flour and salt and coat the potatoes in it lightly. Line a plate with a few sheets of kitchen paper.
  2. Pour the oil into a wok or heavy-based frying pan to a depth of 5cm and deep-fry the potatoes until golden brown. Make sure you don’t overcrowd the pan. Scoop out the potato chunks using a heatproof strainer or sieve and transfer to the kitchen paper.
  3. Heat the 6 tablespoons of oil in a large casserole dish set over a medium heat. Add the chopped onions and cook slowly, turning down the heat to low-medium and stirring every 4–5 minutes until softened and starting to colour lightly and become oily – this will take at least 15 minutes.
  4. Meanwhile, crush the garlic cloves and ginger to a paste using a pestle and mortar or blitz in a food processor. Once the onions are ready, add the crushed garlic and ginger and fry for a few minutes until fragrant.
  5. Add a splash more oil, then brown the chicken pieces with the onion/garlic/ginger mix. Add the spices, tomatoes and fish sauce and stir for a few minutes until the tomatoes have broken down slightly.
  6. Add the deep-fried potatoes with 80ml of water and mix well. Leave to cook over a low-medium heat for 15–20 minutes, uncovered.
  7. Serve with steamed rice, garnished with coriander leaves.
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