Burmese Chicken Curry

Ingredients

2 1/2 pounds chicken
1/3 teaspoon turmeric

3 teaspoons dried garlic chips *

3/4 cup oil

3 medium tomatoes

1 1/2 teaspoons lemon grass powder

2 teaspoons salt

1 1/2 teaspoons ginger powder

1 1/2 cups onion, chopped finely

1 teaspoon chili powder

1 tablespoon fish sauce

*Can substitute with real garlic

Method

·  Chop chicken into small pieces; rub with salt, turmeric, and ginger powder.

·  Soak garlic chips in 2teaspoons water.

·  Heat oil. Put in onion and garlic and fry well over low heat. Add chili powder, stir a minute; add chicken, raise heat, stir well and cover.

·  When chicken starts to brown, lower heat, stir, and continue frying as long as it does not stick. When it starts to stick, put in 1/2 cup water, stir, cover, and let simmer.

·  When about half done, squeeze in pulp of tomato and add fish sauce to taste. Stir in lemon grass powder. Cover and cook till tender.

·  Stir till done, with clear oil separating out on top, thick essence below, and curry a finished brown.