Burmese chicken curry with potatoes and lemongrass

Ingredients for 4 servings:

• ½ tsp turmeric
• 2 tsp sweet paprika powder
• 2 tbsp curry powder
• 1 tbsp fish sauce
• some water
• 12 chicken legs
• 2 cm ginger
• 3 cloves garlic
• 2 onions
• 4 chili peppers
• 4 tbsp vegetable oil
• 4 stalks lemongrass, bruised
• 4 potatoes
• Soy sauce or salt

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 50 minutes

a delicious dish from Myanmar

Mix the turmeric, paprika, and curry powder with the fish sauce. Add a little water to form a thick paste. Rub the chicken thighs with it and marinate for half an hour. You can prepare the chicken thighs with or without skin, depending on your preference. Roughly chop the ginger, garlic, onion, and chili peppers and puree them finely with a hand blender. Heat the oil in a wok or large pot, add the onion mixture and the chopped lemongrass stalks, and fry for a few minutes. Add the chicken thighs and fry for another five minutes. Peel and roughly dice the potatoes, and cook briefly. Add two glasses of water, mix well, and cover and simmer on low heat for half an hour. Season with soy sauce or salt. We served this with buttered rice and lentils.