Burmese Chet Tha Hin - Chicken Curry

 

Burmese Chet Tha Hin

A package of supermarket chicken wings, already separated into flats and drumettes, quickly transformed into a comforting chicken curry. Ching's Singapore style noodles come with four little packages of curry powder. I used one of these curry powder packages in this chicken curry, but any brand of curry powder will work. It's a quick and easy dish to prepare and tastes wonderful.

Ingredients

1 lb. chicken wings, sectioned 

1 Tbsp. baking soda

2 Tbsp. curry powder

1 Tbsp. fish sauce

4 Tbsp. vegetable oil

1 russet potato, peeled and diced

1 large onion, peeled and sliced

1/2 head of garlic, peeled and minced

1 knob ginger, peeled and minced

1 stem curry leaves

1/2 cup (4 oz.) tomato sauce

1/2 cup (4 oz.) coconut milk

1 tsp. paprika or Kashmiri mirch

Directions

1. Scrub wings with baking soda and wash in several changes of water.
2. Pat wings dry with paper towels and marinate in curry powder and fish sauce for at least an hour in the fridge.
3. Heat oil over medium-high heat and stir-fry onions, ginger, garlic and curry leaves until onions turn translucent.
4. Add chicken wings in a single layer and brown for 3 minutes, flip and brown for 3 more minutes.
5. Add tomato sauce and paprika, stir well until thoroughly combined.
6. Cover and simmer over medium heat until oil resurfaces, for about 15 minutes.
7. Pour coconut milk over chicken in pan and stir.
8. Simmer for 10 more minutes and remove from heat.
9. Transfer to a serving dish and serve over steamed, long grain rice.