Burmese Chicken and Potato Curry (Ohn no Khao Swe)

Instructions

1. 1Cut the about 680 g Chicken Thighs into bite-sized pieces. Peel the 2 medium Potatoes and cut them into 2.54 cm cubes. Dice the 1 medium Onion, mince the 4 cloves Garlic, and grate the 2.54 cm Ginger.
2. 2Heat the 2 tablespoons Sunflower Oil in a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C). Add the diced 1 medium Onion and cook, stirring occasionally, until it is softened and translucent, about 5 minutes.
3. 3Add the minced 4 cloves Garlic, grated 2.54 cm Ginger, 1 teaspoon Turmeric Powder, and 1/2 teaspoon Chili Powder to the pot. Cook, stirring constantly, for 1 minute until the mixture becomes very fragrant.
4. 4Add the bite-sized about 680 g Chicken Thighs pieces and the 2.54 cm cubed 2 medium Potatoes to the pot. Cook, stirring occasionally, until the chicken is lightly browned on all sides, about 5-7 minutes.
5. 5Pour in the 2 cans (about 380 g each) Coconut Milk, 2 tablespoons Coconut Aminos, and 1 tablespoon Fish Sauce. Stir everything together, bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and cook for 30-40 minutes, stirring occasionally to prevent sticking; the curry is ready when the chicken reaches an internal temperature of 74°C and the 2.54 cm cubed 2 medium Potatoes are fork-tender.
6. 6While the curry simmers, bring a separate pot of water to a rolling boil. Add the about 225 g Rice Noodles to the boiling water and cook for 3-5 minutes, or until the noodles are tender, then drain the cooked about 225 g Rice Noodles thoroughly.
7. 7Taste the curry and add Salt to taste if needed. Serve the finished curry generously spooned over the cooked about 225 g Rice Noodles.

Substitutions

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