Burmese Chicken Curry - The Scramble

Name: Burmese Chicken Curry - The Scramble
Ingredients: 1 Tbsp. curry powder; 1 tsp. garam masala ( or use additional curry powder); 1/2 tsp. salt; 2 lbs. boneless skinless chicken thighs (,or use tempeh or tofu, cut into 1-inch pieces); 1 yellow onion (chopped, 1 – 1 1/2 cups); 6 cloves garlic (coarsely chopped); 1 tsp. fresh ginger (peeled and minced); 2 tsp. paprika; 1 Tbsp. canola or vegetable oil; 2 tomatoes (chopped, or use 15 oz. diced tomatoes, with their liquid); 2 russet potatoes (or use white potatoes, peeled and chopped about 3 cups); 1 lemon (use 1 tsp. zest, and cut the rest into wedges); 2 Tbsp. reduced-sodium soy sauce (or use any variety, use wheat/gluten-free, if needed)

www.thescramble.com

Delicious Burmese Chicken Curry with a flavorful blend of spices and potatoes—perfect for satisfying picky eaters in your family! Perfect for weeknight dinners.

View full recipe on www.thescramble.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thescramble.com.

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Ingredients

1 Tbsp. curry powder
1 tsp. garam masala ( or use additional curry powder)
1/2 tsp. salt
2 lbs. boneless skinless chicken thighs (,or use tempeh or tofu, cut into 1-inch pieces)
1 yellow onion (chopped, 1 – 1 1/2 cups)
6 cloves garlic (coarsely chopped)
1 tsp. fresh ginger (peeled and minced)
2 tsp. paprika
1 Tbsp. canola or vegetable oil
2 tomatoes (chopped, or use 15 oz. diced tomatoes, with their liquid)
2 russet potatoes (or use white potatoes, peeled and chopped about 3 cups)
1 lemon (use 1 tsp. zest, and cut the rest into wedges)
2 Tbsp. reduced-sodium soy sauce (or use any variety, use wheat/gluten-free, if needed)