A delicious Burmese curry from ” The Rangoon Sisters” by Amy and Emily Chung
Ingredients
- 2 tbsps gram flour
- 1 tsp salt
- 2 large potatoes peeled and chopped into 2–5cm chunks
- Oil (vegetable sunflower or peanut) for deep frying potatoes plus 6 tbsps and a little extra for browning the chicken
- 3 medium onions chopped
- 6 garlic cloves peeled
- 1 thumb-sized piece ginger peeled
- 6 skinless and boneless chicken thighs cut into 5cm chunks
- 2 tsp paprika
- 1 tsp turmeric powder
- 2 tsp medium chilli powder
- 4 medium tomatoes roughly chopped
- 2-3 tbsp fish sauce
- a handful coriander leaves to garnish (optional)
Servings:
Instructions
- Combine the gram flour and salt and coat the potatoes in it lightly. Line a plate with a few sheets of kitchen paper.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve with steamed rice, garnished with coriander leaves.
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