Burmese Chicken Curry Doria (Burmese × Japanese)

Method

1. Preheat the oven to 200 °C. Cut the chicken into 2 cm pieces and toss with half the turmeric and the fish sauce. Grate or very finely chop the onion, garlic and ginger.

   Add in this stepBoneless chicken thighs 240 gGround turmeric ¼ tspFish sauce 1½ tsp

   oven

2. Heat the oil in a 22 cm pan, add the onion, garlic, ginger, the rest of the turmeric, the paprika and chilli and fry over medium-low heat for 10 min, stirring. It is ready when the moisture has gone, the mixture is reddish brown and oil seeps out at the edges; this is what gives Burmese curry its depth.

   Add in this stepVegetable oil 2 tbspOnion (medium) 1Garlic cloves 3Fresh ginger 10 gGround turmeric ¼ tspPaprika 1 tspChilli powder ½ tsp

   medium-low heat

3. Add the chicken and cook over medium heat for 5 min until sealed, then pour in the water and simmer for 8 min, until the sauce is thick and the chicken is cooked through.

   Add in this stepWater 150 ml

   medium heat

4. Melt the butter in a small pan over medium-low heat, add the flour and cook for 1 min, then whisk in the milk a little at a time so no lumps form and cook for 4 min into a thick white sauce. Season with the salt.

   Add in this stepButter 15 gPlain flour 1½ tbspMilk 220 mlSalt 1 pinch

   medium-low heat

5. Spread the rice in a 1 L baking dish, spoon the curry evenly over it, cover with the white sauce and scatter with mozzarella.

   Add in this stepCooked rice (jasmine or any) 360 gGrated mozzarella 80 g

6. Bake in the oven for 14 min, until the cheese is bubbling and browned in patches. Rest for 3 minutes and scatter with sliced spring onion. The dish is very hot, so use oven gloves.

   Add in this stepSpring onion 1

   oven