Burmese Chicken and Potato Curry (Aloo Kyet Thar Hin)

Ingredients

• about 680 g Chicken Thighs
• 2 medium Potatoes
• 1 medium Onion
• 4 cloves Garlic
• 2.54 cm Ginger
• 2 tbsp Tomato Paste
• 1 tsp Ground Turmeric
• 1 tsp Ground Cumin
• 1 tsp Ground Coriander
• 0.5 tsp Chili Powder
• 1 tbsp Fish Sauce
• 2 tbsp Vegetable Oil
• 1 cup Water
• 2 tbsp Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g of chicken thighs into bite-sized pieces. Cut the 2 medium potatoes into 2.54 cm cubes.
2. 2Finely chop the 1 medium onion, 4 cloves of garlic, and 2.54 cm of ginger.
3. 3Heat the 2 tbsp of vegetable oil in a large pot or Dutch oven over medium heat (about 175°C / 175°C). Add the chopped onion and sauté until softened and translucent, about 5 minutes.
4. 4Add the chopped garlic and ginger to the pot and cook, stirring constantly, until fragrant, about 1 minute.
5. 5Stir in the 2 tbsp of tomato paste, 1 tsp of ground turmeric, 1 tsp of ground cumin, 1 tsp of ground coriander, and 0.5 tsp of chili powder. Cook, stirring constantly, for 1 minute until the spices are fragrant.
6. 6Add the cut chicken thighs and potato cubes to the pot. Stir well to coat everything evenly with the spice mixture.
7. 7Pour in the 1 cup of water and 1 tbsp of fish sauce. Stir to combine and bring the mixture to a gentle simmer.
8. 8Cover the pot tightly, reduce the heat to low (121.1°C / 120°C), and let it simmer for 30-40 minutes. The curry is ready when the chicken is cooked through (internal temperature of 74°C / 74°C) and the potatoes are fork-tender.
9. 9Remove the pot from the heat. Garnish with the 2 tbsp of fresh cilantro before serving. Serve hot.

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