Burmese Chicken Curry

Ingredients

• 0.5 teaspoon cayenne pepper 
• 5 teaspoons corn oil 
• 2 teaspoons curry powder 
• 1 tablespoon fish sauce 
• 1 teaspoon ginger root fresh minced
• 0.5 teaspoon garam masala 
• 1 tablespoon garlic minced
• 1 teaspoon lemon grass minced
• 2  onions chopped
• 2 teaspoons paprika 
• 1 teaspoon salt 
• 2.3 pounds chicken thighs boneless skinless cut into chunks
• 2  tomatoes chopped
• 1 cup water 

Equipment

• frying pan
• blender

Directions

1. Rub chicken thighs with curry powder, garam masala, salt. Cover and set aside.
2. Place onion, garlic, ginger, cayenne pepper, and paprika in a blender with 2 tablespoons of water and blend into a smooth paste.
3. Heat the oil in a large, lidded skillet over medium heat. Cook and stir onion mixture until darkened, about 7 minutes. Stir in chicken thighs and cook for 3 to 4 minutes, then add tomatoes, lemon grass, and fish sauce. Cook for 2 minutes. Stir in 1 cup of water and bring the curry to a boil. Cover and reduce heat to low and cook until the chicken begins to fall apart, stirring occasionally, 25 to 35 minutes.
4. Remove lid and increase heat. Cook until the sauce is reduced, about 5 minutes. Skim off excess oil from the top and discard.