Burmese Chicken Curry

Total Time: 1 hr 30 mins Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 4
• 5 medium onions, peeled
• 5 small dried hot chili peppers, seeded
• 1 tablespoon coarsley chopped fresh ginger
• 10 garlic cloves
• 1 1/2 teaspoons salt
• 1/2 teaspoon turmeric
• 3 lbs whole chickens, cut into serving pieces
• 1/4 cup vegetable oil
• 1 lb canned tomato
• 1/3 cup water
• 1 tablespoon soy sauce
• 1 teaspoon lemon zest

Recipe

• 1 slice three of the onions and set aside.
• 2 cut the remaining two onions into chunks, and process with the chile peppers, ginger and garlic, until pureed.
• 3 mix together the salt and turmeric and rub the chicken with the mixture.
• 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 add the sliced onions and the pureed onion mixture to the pan and cook, stirring occasionally, until the sliced onion is very limp.
• 6 process the tomatoes with their liquid until smooth; add to the skillet along with the water, soy sauce and zest.
• 7 return the chicken except for the breasts to the pan, cover, and simmer for 25 minutes.
• 8 add the breast pieces and continue to simmer, covered, for about 20 more minutes, or until the meat is no longer pink.
• 9 remove the chicken from the skillet to a serving dish and cover to keep warm.
• 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.