Chicken Potato Curry: Kyet Tha Aloo Hin

Deep-fried potatoes add texture and flavour to this tasty Burmese chicken curry from The Rangoon Sisters Cookbook. This recipe can also be easily adapted to suit vegans and vegetarians.

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Introduction

Who doesn’t love a fried potato? And the potato in this curry is deep-fried before being added to the chicken to give it an extra bit of texture and flavour. You could even make this a vegetarian potato curry by replacing the chicken with some extra vegetables such as cauliflower, carrots or beans, and omitting the fish sauce.

Serves 4

Ingredients

2 tbsp gram flour
1 tsp salt
2 large potatoes, peeled and chopped into 2–5cm chunks
Oil (vegetable, sunflower or peanut), for deep-frying potatoes, plus 6 tbsp and a little extra for browning the chicken
3 medium onions, chopped
6 garlic cloves, peeled
1 thumb-sized piece of ginger, peeled
6 skinless and boneless chicken thighs, cut into 5cm chunks
2 tsp paprika
1 tsp turmeric powder
2 tsp medium chilli powder
4 medium tomatoes, roughly chopped
2–3 tbsp fish sauce
Handful of coriander leaves, to garnish (optional)

Instructions

Combine the gram flour and salt and coat the potatoes in it lightly. Line a plate with a few sheets of kitchen paper.

Pour the oil into a wok or heavy-based frying pan to a depth of 5cm and deep-fry the potatoes until golden brown. Make sure you don’t overcrowd the pan. Scoop out the potato chunks using a heatproof strainer or sieve and transfer to the kitchen paper.

Heat the 6 tablespoons of oil in a large casserole dish set over a medium heat. Add the chopped onions and cook slowly, turning down the heat to low-medium and stirring every 4–5 minutes until softened and starting to colour lightly and become oily – this will take at least 15 minutes.

Meanwhile, crush the garlic cloves and ginger to a paste using a pestle and mortar or blitz in a food processor. Once the onions are ready, add the crushed garlic and ginger and fry for a few minutes until fragrant.

Add a splash more oil, then brown the chicken pieces with the onion/garlic/ginger mix. Add the spices, tomatoes and fish sauce and stir for a few minutes until the tomatoes have broken down slightly. Add the deep-fried potatoes with 80ml of water and mix well. Leave to cook over a low-medium heat for 15–20 minutes, uncovered.

Serve with steamed rice, garnished with coriander leaves.

Storage notes: This curry can be stored in a container in the fridge for up to 4 days or frozen on the day of cooking for up to 3 months. Defrost carefully and reheat thoroughly before serving.

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