Similar to my Beef Curry (Burmese Style), my chicken curry with aloo tastes mild in spiciness and eaten with palata (paratha) and shallot a-chin.
- 3 medium onions, diced
- 1 cup chili garlic sauce
- 1 cup canola oil
- ~10-12 potatoes, unpeeled and halved
- 4 chicken breasts, cut into ~2" x 2"
- 1/8 cup fish sauce
- 6 chillies, cut in half
- 1 cup water
1. Sautee the diced onions until golden, dark brown. The process took about 40 minutes, based on the portions used in the recipe.
2. The finished sauteed onions should resemble the image below.
3. Add the chicken and cook for about 10 minutes, while stirring well.
4. When the chicken are about halfway done, add the potatoes, and 1 cup of water.
5. The finished curry should look like this. The excess water will come out from the chicken and the potatoes. Keep on cooking at medium-low heat to evaporate the extra water. To check the readiness of the potatoes, use the fork to pierce the potatoes. Potatoes are done, when the fork easily glides or slides inside the potatoes. Around this time, be careful with the strength of your stirring. Keep in mind that the curry should be occasionally stirred gently to avoid sticking to the bottom of pot.