Burmese Chicken and Potato Curry (Ohn-No Khao Swè)

Ingredients

• about 680 g Chicken Thighs
• 2 medium Potatoes
• 1 medium Onion
• 4 cloves Garlic
• 2.54 cm Ginger
• 1 teaspoon Turmeric Powder
• 1/2 teaspoon Chili Powder
• 1 can Coconut Milk
• 1 tablespoon Fish Sauce
• 1 tablespoon Lime Juice
• about 225 g Rice Noodles
• 2 tablespoons Cilantro
• 2 tablespoons Peanut Oil

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

Instructions

1. 1On a stovetop, place a large heavy-bottomed pot or Dutch oven over medium heat (about 175°C/175°C). Add the 2 tablespoons of peanut oil and heat for 1-2 minutes, until the oil appears to shimmer.
2. 2Add the 1 medium onion, chopped into small pieces, to the pot. Cook the onion, stirring occasionally, for about 5 minutes, until it has softened and turned translucent.
3. 3Stir in the 4 cloves of garlic, minced, and the 2.54 cm of ginger, grated, into the pot. Cook, stirring constantly, for about 1 minute, until you can smell their fragrant aroma.
4. 4Add the 1 teaspoon of turmeric powder and the 1/2 teaspoon of chili powder to the pot. Stir well and cook for 30 seconds, until the spices become fragrant.
5. 5Add the about 680 g of chicken thighs, cut into bite-sized pieces (about 2.54 cm cubes), to the pot. Cook the chicken, stirring occasionally, for 5-7 minutes, until it is browned on all sides.
6. 6Add the 2 medium potatoes, peeled and cut into 2.54 cm cubes, and the 1 can of coconut milk to the pot. Stir all ingredients together until well combined, then increase the heat slightly to bring the mixture to a gentle simmer.
7. 7Once simmering, reduce the heat to low (around 93.33°C/93°C), cover the pot with a lid, and let the curry simmer for 30-35 minutes. Stir the curry occasionally to prevent it from sticking to the bottom of the pot; it is done when the chicken reaches an internal temperature of 74°C/74°C and the potatoes are tender when pierced with a fork.
8. 8Stir in the 1 tablespoon of fish sauce and the 1 tablespoon of lime juice into the finished curry.
9. 9While the curry simmers, bring a large pot of water to a rolling boil (100°C/100°C). Add the about 225 g of rice noodles to the boiling water and cook for 3-5 minutes, or until the noodles are tender but still have a slight chew. Carefully drain the cooked noodles in a colander.
10. 10Serve the hot curry immediately over the cooked rice noodles. Garnish each serving with the 2 tablespoons of chopped cilantro.

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