Burmese Chicken Curry

Heat vegetable oil in a pot over medium heat. Cook onion until soft and golden, then add garlic and ginger for 1 minute.

Stir ground turmeric and paprika into onion base, then add tomatoes and cook until they break down.

Add chicken thighs and fish sauce to masala and stir until coated. Add water and potatoes.

Cover and simmer until the chicken is tender and the oil separates on top.

Scatter cilantro over the curry and serve with jasmine rice.