Burmese Chicken Curry

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This recipe is from sunset magazine's food processor cook book, now out of print. These days i generally reduce the salt and the soy sauce a bit, but have included amounts as per the original recipe. What i like in particular about this recipe is that, except for the fresh chicken, i generally have all of these ingredients in the pantry. I serve this over rice or rice noodles.

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Steps

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Slice three of the onions and set aside.

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Cut the remaining two onions into chunks , and process with the chile peppers , ginger and garlic , until pureed.

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Mix together the salt and turmeric and rub the chicken with the mixture.

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Heat the oil in a skillet over medium-high heat , add the chicken and cook until it is browned , turning over once , about 10 minutes.

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Remove the chicken.

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Add the sliced onions and the pureed onion mixture to the pan and cook , stirring occasionally , until the sliced onion is very limp.

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Process the tomatoes with their liquid until smooth.

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Add to the skillet along with the water , soy sauce and zest.

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Return the chicken except for the breasts to the pan , cover , and simmer for 25 minutes.

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Add the breast pieces and continue to simmer , covered , for about 20 more minutes , or until the meat is no longer pink.

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Remove the chicken from the skillet to a serving dish and cover to keep warm.

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Boil the sauce , uncovered , stirring constantly , until it is re.

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Ingredients

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onions, dried hot chili peppers, fresh ginger, garlic cloves, salt, turmeric, whole chickens, vegetable oil, canned tomato, water, soy sauce, lemon zest