2 to 2 1/2-lb. broiler-fryer chicken
4 sm. onions, grated
1 clove garlic, minced
2 tbsp. soy sauce
2 tsp. chili powder or cayenne pepper
1 tsp. turmeric
1 tsp. powdered ginger
1/2 c. vegetable oil
1 c. water

Wash and dry chicken. Remove skin. Remove meat from bones and cut into 1 to 2-inch pieces. Combine chicken, onions, garlic, soy sauce and seasonings in saucepan. Blend thoroughly. Stir in oil and water.

Cover and cook over medium heat until chicken is tender, 30-40 minutes. Serve over fluffy white rice. Burmese serve about 1 1/2 cups rice and 1/2 cup chicken curry per serving. Yield; 4-6 servings.