Leo's Burmese Chicken Curry

Leo’s Burmese-style Chicken Curry

500g chicken thighs, diced

4 garlic cloves

1 tbsp fresh ginger

1 large onion

2 ripe tomatoes

2 tbsp garam masala

4 tbsp curry powder

1 tbsp paprika

1 tsp cayenne pepper

1 tbsp fish sauce

1 tbsp palm sugar

1 kaffir lime leaf, finely sliced

1 tbsp yoghurt

2 tbsp cooking oil

Salt

Fried onion and spring onion for garnish

Marinate chicken thighs in a bowl with 2 tbsp curry powder, 1 tbsp garam masala and 1 tbsp salt.

In a food processor, blitz tomatoes, onion, garlic and ginger with paprika and cayenne pepper until a puree.

Heat oil in sauce pan and cook chicken until sealed. Remove from pan and set aside.

In the same sauce pan, add a little oil (or some juices from the chicken) and add 1 tbsp garam masala, 2 tbsp curry powder and cook until aromatic. Add puree to the sauce pan and cook with the lid on over a medium heat for about 10mins.

Return the chicken to the saucepan and finally add fish sauce, palm sugar, kaffir lime leaf. Cover with a lid and cook on low heat for 10 mins. Season to taste and add yoghurt if a creamier sauce is desired.

Serve with black 'forbidden' rice and garnish with fried shallot and chopped spring onions.

(In photo, I served it with 'Golden Egg curry', which is a deep-fried boiled egg served on a curry of tomato, onion, garlic, turmeric and fish sauce.)