Burmese Chicken Curry Recipe

Rub chicken thighs with curry powder garam masala salt. Cover and set aside. Place onion garlic ginger cayenne pepper and paprika in a blender with 2 tablespoons of water and blend into a smooth paste.

Heat the oil in a large lidded skillet over medium heat. Cook and stir onion mixture until darkened about 7 minutes. Stir in chicken thighs and cook for 3 to 4 minutes then add tomatoes lemon grass and fish sauce. Cook for 2 minutes. Stir in 1 cup of water and bring the curry to a boil. Cover and reduce heat to low and cook until the chicken begins to fall apart stirring occasionally 25 to 35 minutes. Remove lid and increase heat. Cook until the sauce is reduced about 5 minutes. Skim off excess oil from the top and discard.