Friday, February 5, 2010

Burmese Chicken Curry

Burmese Chicken Curry


1 cup broth
1 can diced tomatoes
3 cloves garlic
1 tsp grated ginger
2 tsp turmeric
1 tsp grated lemon peel
1 tsp chili powder
1/2 tsp cardamon
1/4 tsp cayenne
1 tbsp fish sauce
1 tbsp lemon juice
1 tsp tamarind paste
1 lb chicken breasts
1 lb diced red potatoes

Combine first 12 ingredients in slow cooker and mix well. Add chicken and coat with sauce. Add potatoes. Cook on high for 4 hours.

Based on a recipe from Complete Asian Cookbook by Charmaine Solomon.