Burmese Chicken Curry

Recipe by duonyte
READY IN: 1hr 30mins




  • Slice three of the onions and set aside.
  • Cut the remaining two onions into chunks, and process with the chile peppers, ginger and garlic, until pureed.
  • Mix together the salt and turmeric and rub the chicken with the mixture.
  • Heat the oil in a skillet over medium-high heat, add the chicken and cook until it is browned, turning over once, about 10 minutes. Remove the chicken.
  • Add the sliced onions and the pureed onion mixture to the pan and cook, stirring occasionally, until the sliced onion is very limp.
  • Process the tomatoes with their liquid until smooth; add to the skillet along with the water, soy sauce and zest.
  • Return the chicken except for the breasts to the pan, cover, and simmer for 25 minutes.
  • Add the breast pieces and continue to simmer, covered, for about 20 more minutes, or until the meat is no longer pink.
  • Remove the chicken from the skillet to a serving dish and cover to keep warm.
  • Boil the sauce, uncovered, stirring constantly, until it is reduced to about 3 cups. Skim off and discard the fat. Spoon the sauce over the chicken.