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Burmese Chicken Curry

Lee Jackson
  • 65 minutes
  • Serves 8

INGREDIENTS

2 1/4

lbs Chicken thighs, skinless boneless

1 tbsp

Garlic

1 tsp

Ginger, fresh root

1 tsp

Lemon grass

2

Onions

2

Tomatoes

1 tbsp

Fish sauce

1/2 tsp

Cayenne pepper

2 tsp

Curry powder

1/2 tsp

Garam masala

2 tsp

Paprika

1 tsp

Salt

5 tsp

Corn oil

18 tbsp

Water