Burmese Chicken Curry

Source: http://allrecipes.com/Recipe/Burmese-Chicken-Curry/Detail.aspx

Ingredients

2 1/4 pounds skinless, boneless chicken thighs, cut into chunks
2 teaspoons curry powder
1/2 teaspoon garam masala
1 teaspoon salt

2 onions, chopped
1 tablespoon minced garlic
1 teaspoon minced fresh ginger root
1/2 teaspoon cayenne pepper (KGW: forgot this! Added some chili powder toward the end instead.)
2 teaspoons paprika (KGW: didn't have this.)
2 tablespoons water

5 teaspoons corn oil (KGW: used Canola oil.)
2 tomatoes, chopped (KGW: used 1 can diced tomatoes, with juice.)
1 teaspoon minced lemon grass (KGW: didn't have this.)
1 tablespoon fish sauce (KGW: substituted 2 parts soy sauce, 1 part lime juice.)
1 cup water

Directions

Rub chicken thighs with curry powder, garam masala, salt. Cover and set aside. (KGW: I did this by putting the chicken and the spices in a plastic bag and shaking/smushing.) Place onion, garlic, ginger, cayenne pepper, and paprika in a blender with 2 tablespoons of water and blend into a smooth paste. (KGW: don't forget the water!)

Heat the oil in a large, lidded skillet over medium heat. Cook and stir onion mixture until darkened, about 7 minutes. Stir in chicken thighs and cook for 3 to 4 minutes, then add tomatoes, lemon grass (if using), and fish sauce (or substitute). Cook for 2 minutes. Stir in 1 cup of water and bring the curry to a boil. Cover and reduce heat to low and cook until the chicken begins to fall apart, stirring occasionally, 25 to 35 minutes. Remove lid and increase heat. Cook until the sauce is reduced, about 5 minutes. Skim off excess oil from the top and discard.