Burmese Chicken Curry

1. 1

   Slice three of the onions and set aside.

2. 2

   Cut the remaining two onions into chunks, and process with the chile peppers, ginger and garlic, until pureed.

3. 3

   Mix together the salt and turmeric and rub the chicken with the mixture.

4. 4

   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.

5. 5

   Add the sliced onions and the pureed onion mixture to the pan and cook, stirring occasionally, until the sliced onion is very limp.

6. 6

   Process the tomatoes with their liquid until smooth; add to the skillet along with the water, soy sauce and zest.

7. 7

   Return the chicken except for the breasts to the pan, cover, and simmer for 25 minutes.

8. 8

   Add the breast pieces and continue to simmer, covered, for about 20 more minutes, or until the meat is no longer pink.

9. 9

   Remove the chicken from the skillet to a serving dish and cover to keep warm.

10. 10

    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.

* Per serving · 4 servings · Values may vary.

No additional tips available.