Serves 3–4, 6 as part of a larger meal.
1½ pounds boneless, skinless chicken thighs (5 to 6 thighs)
1½ teaspoons Madras curry powder
1 teaspoon fish sauce
½ teaspoon salt
1 small to medium yellow onion
2 Tablespoons canola oil
2 Tablespoons minced garlic
2 Tablespoons water
2 Roma tomatoes, each cut into 6 to 8 wedges
Handful of cilantro sprigs, coarsely chopped, for garnish
1 lime or lemon, cut into wedges, for garnish
1. Slice the chicken into strips no wider than a ½ inch. Transfer to a bowl and use your hands to mix the chicken with the curry powder, fish sauce, and salt. Let the chicken marinate at room temperature while you prepare the other ingredients, or refrigerate it overnight.
2. Halve, peel and core the onion. Slice half of the onion thinly, and finely dice the remaining half. Set the onion slices aside to add at the end.
3. In a wok or large skillet, heat the oil over medium-high heat. Add the diced onions and cook until softened, 3 to 4 minutes. Stir in the garlic and cook for 1 minute more.
4. Add the chicken and cook over medium heat for about 5 minutes. Add the water and continue to cook until the chicken is cooked through and the water has evaporated about 5 minutes more. Mix in the sliced onion and tomatoes and cook for about 1 minute more. The onions should still be crisp in the center (not completely wilted.). Serve with cilantro on top and lime wedges alongside.
Recipe from Burma Superstar, by Desmond Tan and Kate Leahy