Rustic Rangoon Chicken Curry

1. Prepare the chicken

Rinse and pat dry the chicken pieces. In a wide bowl, coat the chicken with ½ teaspoon salt, ¼ teaspoon turmeric, ¼ teaspoon black pepper, and 1 tablespoon peanut oil. Cover loosely and let it sit for about 10 minutes to allow the flavors to meld.

2. Make garlic-ginger paste

Use a mortar and pestle to pound the minced garlic and ginger into a paste. This process releases essential oils that will provide a deeper flavor to your curry. Prepare the dried red chiles by removing their stems and discarding the seeds if you prefer less heat, then pound them lightly in the mortar and pestle.

3. Cook shallots and spices

In a wide skillet or wok, heat ¼ cup peanut oil over medium heat. Add the minced shallots and cook them until they become translucent, releasing their natural sweetness. Stir in the garlic-ginger paste, prepared chiles, and lemongrass, allowing them to bloom for about 30 seconds.

4. Brown the chicken

Add the seasoned chicken pieces to the skillet. Stir and cook them briefly, about 2 minutes, to brown the meat and enhance its flavor. If you are using the liver, cook it along with the chicken and remove it once it is done.

5. Simmer the chicken

Pour in about 2 cups of water, cover the skillet, and bring the mixture to a boil. Once boiling, reduce the heat to a gentle simmer and cook for 10-15 minutes until the chicken is tender. Adjust the water level if necessary to keep the mixture from drying out.

6. Add vegetables and cook

Add the bite-sized cubes of chayote or winter melon to the skillet, along with an additional ½ cup of water if needed. Bring the mixture to a medium boil and cook for another 10 minutes until the vegetables are tender and the chicken is fully cooked.

7. Adjust seasoning and serve

Taste the curry and adjust the seasoning with fish sauce or soy sauce if desired. Just before serving, you can reintroduce the liver if it was reserved earlier. Serve the Rustic Rangoon Chicken Curry hot over a bed of rice.