Burmese Chicken Curry

This chicken curry was featured in a section of the NY Times called “A Kitchen Resolution Worth Making: Follow The Recipe Exactly.” After a long day of tending to kids (and their zillion requests for snacks), that can sound appealing. It’s from Burma Superstar in Oakland, CA and is worth the time – you can taste the “time.” And my kids ate it! Step 1: Trim 2.5 lobs chicken thighs of excess fat and cut into bite-size pieces; transfer to a bowl and mix in 1 tbsp paprika, ½ tsp turmeric and 2 tsp Kosher salt. Step 2: In a large pot, heat 1/3 cup canola oil over medium-high. Stir in 2 finely chopped onions, lower the heat to medium-low and cook until translucent, 8 to 10 minutes. Add four crushed garlic cloves and continue to cook about 5 minutes more. Stir often so it doesn’t burn. Step 3: Add the chicken and stir to release the spices into the onion. Pour in one can of coconut milk and bring to a near boil. Let the coconut milk simmer briskly for about 4 minutes to thicken. Lower the heat to medium-low and add 1.5 tbsp fish sauce. Stir in 1 cup water and bring to a near boil. Step 4: Lower to a gentle simmer and cook, stirring occasionally, until the chicken is tender, 30 to 45 minutes. Stir in 1 tsp curry powder. Serve with rice or noodles, cilantro and lime and an easily wilting green.