A mildly spiced curry from Burma with a beautiful fish-infused sauce! Try it!!! Garam Masala can be found in most supermarkets in the spice section or from asian supermarkets. You can also make your own pretty easily. This meal is excellent served with rice and indian breads such as chapati, roti or naan.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Nutrition Facts

215 calories; 11.5 g total fat; 77 mg cholesterol; 495 mg sodium. 5 g carbohydrates; 22.3 g protein; Full Nutrition

Reviews (41)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/22/2010
I've made a lot of recipes from this site in the past and this is the first that I felt warranted an actual review. Fantastic. My dinner guests were all raving about it. I served it over jasmine rice and with a side of cucumber/yogurt/dill salad. Thank you for this recipe. Read More
(31)

Most helpful critical review

Rating: 3 stars
10/28/2011
I don't know why I listen to recipes when they insist on adding one full cup of water. If you make this start with just half a cup first or else it's too watery. I also added 5 fresh green chiles for a spicy kick. Read More
(20)
47 Ratings
  • 5 star values: 28
  • 4 star values: 16
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/22/2010
I've made a lot of recipes from this site in the past and this is the first that I felt warranted an actual review. Fantastic. My dinner guests were all raving about it. I served it over jasmine rice and with a side of cucumber/yogurt/dill salad. Thank you for this recipe. Read More
(31)
Rating: 5 stars
02/22/2010
I've made a lot of recipes from this site in the past and this is the first that I felt warranted an actual review. Fantastic. My dinner guests were all raving about it. I served it over jasmine rice and with a side of cucumber/yogurt/dill salad. Thank you for this recipe. Read More
(31)
Rating: 3 stars
10/28/2011
I don't know why I listen to recipes when they insist on adding one full cup of water. If you make this start with just half a cup first or else it's too watery. I also added 5 fresh green chiles for a spicy kick. Read More
(20)
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Rating: 5 stars
10/23/2011
Excellent! I didn't have lemon grass so I substituted lemon peel. I also didn't use as much chicken. Added quite a large amount of fresh green beans instead. Only other change I made was adding less salt. Next time I think I'll try to skip the step of grinding everything up in the blender to save on clean up. I'll just chop everything fine and see how it goes. It was very good as is and I think it will also be very good making changes each time I cook it - add more curry powder one time - maybe add thai basil one time.... Thanks! Read More
(17)
Rating: 5 stars
11/24/2009
I have been dreaming about this dish since we had it over one week ago. Very easy to make and even easier to eat. Next time I will make double for leftovers! Read More
(10)
Rating: 4 stars
01/13/2011
Great Curry!! Easy and quick! We used a well drained can of diced tomatoes instead of fresh tomatoes. My husband gives this an eight out of ten. We would recommend this highly we'll make it for friends soon. Read More
(10)
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Rating: 5 stars
12/20/2010
This was rather involved to make but the result was well worth it! With all the spiices I thought it would be over-whelming but it was the perfect blend--not one spice dominated the others and they came together to make a fragrant spicy curry with just the right amount of heat. I had never used fish sauce before so that was kind of scary; but the finished produce did not taste "fishy" at all. Hubby didn't love it but he didn't hate it either. He said it was different. Note: he was basically making it with my help and he was okay until we added the fish sauce! LOL! I served it with basmati rice and peas. I will probably make it again. Read More
(8)
Rating: 5 stars
02/03/2012
I've made this twice this week. I used just over a lb of chicken (instead of 2.25 lbs) and I put the chicken thighs in as is (not cut into chunks). I only had grape tomatoes so I used those. I also added cauliflower towards the end of cooking and let it simmer covered for about 15 minutes. This is a great recipe. The chicken was so tender and fell apart so easily!! Thank you!! Read More
(8)
Rating: 4 stars
09/28/2009
I'm Burmese & am very impressed to find this recipe! Pretty simple to make too. Read More
(8)
Rating: 5 stars
01/12/2011
Killer! Read More
(5)