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

Instructions

1. 1Cut the about 680 g of chicken thighs into bite-sized pieces. Peel the 2 medium potatoes and cut them into 2.54 cm cubes. Finely chop the 1 medium onion, 4 cloves of garlic, and 2.54 cm of ginger.
2. 2Heat the 2 tablespoons of cooking oil in a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C). Add the chopped onion, garlic, and ginger. Cook, stirring often, for 3 to 5 minutes, until the mixture is soft and smells fragrant.
3. 3Add the 1 teaspoon of turmeric powder and the 1 teaspoon of paprika to the pot. Cook, stirring constantly, for 1 minute until the spices are fragrant.
4. 4Add the bite-sized chicken pieces and the potato cubes to the pot. Cook, stirring occasionally, for 5 to 7 minutes, until the chicken is browned on all sides.
5. 5Pour in the 1 can of coconut milk and add the 2 tablespoons of 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 to 40 minutes, or until the chicken is cooked through (internal temperature of 74°C / 74°C) and the potatoes are tender when pierced with a fork.
6. 6Remove the pot from the heat. Stir in the 1 tablespoon of lime juice.
7. 7Serve the Burmese Chicken and Potato Curry hot, garnished with the 2 tablespoons of fresh cilantro.