Burmese Chicken and Potato Curry

Ingredients

• 1.5 lbs Chicken Thighs
• 1.5 lbs Potatoes
• 1 medium Onion
• 3 cloves Garlic
• 1 inch Ginger
• 1 tsp Turmeric Powder
• 0.5 tsp Chili Powder
• 1 can Coconut Milk
• 2 tbsp Fish Sauce
• 1 tbsp Lime Juice
• 2 tbsp Vegetable Oil

Instructions

1. 1Heat the 2 tablespoons of vegetable oil in a large heavy-bottomed pot over medium heat (about 350°F or 175°C). Add the 1 medium chopped onion and cook, stirring occasionally, until it is softened and looks translucent, about 5 minutes.
2. 2Add the 3 minced cloves of garlic and the 1 inch grated ginger to the pot. Cook, stirring constantly, until they smell fragrant, about 1 minute.
3. 3Stir in the 1 teaspoon of turmeric powder and the 0.5 teaspoon of chili powder. Cook, stirring constantly, for 30 seconds until the spices are fragrant.
4. 4Add the 1.5 lbs of chicken thighs to the pot. Cook, stirring occasionally, until they are browned on all sides, about 5-7 minutes.
5. 5Add the 1.5 lbs of potatoes cut into 1-inch cubes, the 1 can of coconut milk, and the 2 tablespoons of fish sauce to the pot. Stir everything together. Bring the mixture to a gentle simmer.
6. 6Cover the pot and reduce the heat to low (about 250°F or 120°C). Let it cook, stirring occasionally, for 30 minutes, or until the chicken is cooked through and the potatoes are tender when poked with a fork. The chicken is done when it reaches an internal temperature of 165°F (74°C).
7. 7Remove the pot from the heat. Stir in the 1 tablespoon of lime juice. Serve the curry hot, ideally with rice.

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