Who else gets more excited about the potatoes than chicken itself when you make a chicken curry? Though their purpose is to bulk up the portion and temper the spices, I always opt for creamy potatoes that truly bring out the cozy warmth of the curry. They perfectly soak up the layers of flavors from a thick mellow gravy, which is a wonderful concoction of caramelized onions and garlic with various spices – chili powder, turmeric, ground cumin, cinnamon and couple of bay leaves.
It’s best to serve chicken curry with rice, butter rice, paratha or naan to mop up the sauce and pair with fresh and vivid cabbage or cucumber pickle to contrast its oil, spices and heat.
- 1 lb. of chicken thighs, cut into 1 inch pieces
- 4 red potatoes, peeled and cut into quarters or 10-15 baby potatoes
- 1 medium onion, thinly sliced
- 4 cloves of garlic, minced
- 1 tsp of ginger, grated
- 4 tsp of vegetable oil
- 3 tsp of chili powder, mild
- 1 tsp of ground turmeric
- 2 tsp of ground cumin
- 1 tsp of cinnamon powder
- 2 bay leaves
- 1 tsp of salt
- 2 tsp of garlic salt
- Handful of chopped cilantro
- Marinate the chicken with grated ginger, 1 tsp. each of salt, chili powder and turmeric powder for couple of hours.
- Heat the vegetable oil and fry the onions and garlic till caramelized, fragrant and golden.
- Add chili powder and stir well to prevent from burning.
- Add the marinated chicken and stir well for about 5 minutes till meat pieces are well coated and started browning.
- Add 500ml of water and bring it to boil.
- Add garlic salt and bay leaves.
- Reduce the heat to medium and cook for 15 minutes.
- Add the potatoes and cook till tender.
- Wait for the oil to return, then stir in the ground cumin and cinnamon powder couple minutes before turning the heat off.
- Cover the pot for few minutes.
- Sprinkle some chopped cilantro and serve with rice or naan of your choice.
Burmese language lesson
- Kyet Thar -> Chicken
- Arloo -> Potato
- Hinn -> Curry