This dish is known in Myanmar as Bachelor’s Chicken Curry. Traditionally young men would steal the chicken and other ingredients if hunger overtook them while out on a romp. In their haste to cook the meal over an impromptu fire, garlic cloves were pounded and thrown in, skin and all.

On occasion certain young men might have been known to add a bit of marijuana to the simmering mix, resulting in great amusement and laughter from all who consumed this addicting combination of flavors.

Serves 4

• 1 inch ginger, pounded
• 6 cloves garlic, pounded
• 1 medium onion, sliced and pounded
• 4-5 medium tomatoes, seeded and sliced thin
• 1 T oil or more as necessary
• ½ t turmeric
• 1 t chili powder (or more to taste)
• 2 medium potatoes, medium dice
• 2-3 chicken legs, deboned and medium dice
• salt or fish sauce to taste

Method:
Prepare the curry gravy by pounding the ginger, garlic and onions in a mortar and pestle. Heat the oil and add the turmeric and chili powder. Add the ginger, garlic and onions and sweat.

Add the chicken and allow to fry and sear.

Add the tomatoes and fry, add the potatoes and 1/4 c chicken broth or water if necessary. Allow to simmer 15 mins. (1 T of tomato puree can be substituted for fresh tomatoes.)

Add salt or fish sauce to taste.

Dark chicken meat is much better for this dish than is chicken breast as it is allowed to stew for a little while. In Myanmar they prefer to leave the bone in and chop the legs up into chunks. The marrow from the bone adds flavor to the meal.