Burmese Chicken and Potato Curry

Instructions

1. 1Heat the 2 tablespoons of vegetable oil in a large heavy-bottomed pot over medium heat (about 176.7°C 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 about 2.5 cm 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 about 680 g of chicken thighs to the pot. Cook, stirring occasionally, until they are browned on all sides, about 5-7 minutes.
5. 5Add the about 680 g of potatoes cut into about 2.5 cm 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 121.1°C 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 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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