This is actually a northern Thai dish with a definite Burmese influence. I first ate it in a Burmese restaurant in Melbourne. I asked for the recipe and of course I didn't get it so I experimented with some Thai recipes and came up with this. We really love this with steamed jasmine rice.
1/4 cup (65ml) vegetable oil
8 small onions, thinly sliced
500g skinless, boneless chicken meat, cut into large pieces
2 tablespoons red curry paste
1 tablespoon curry powder
1/2 cup (125ml) coconut milk
1/4 cup pureed tomato
2 tablespoons fish sauce
1 tablespoon palm sugar
2 medium tomatoes, cut into wedges
1 bunch coriander, chopped
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Heat the vegetable oil in a medium frypan over low heat and stir fry the onions until browned and tender. Drain, reserving the oil, and set aside.
Place the chicken in the frypan with the reserved oil and stir in the curry paste and curry powder to evenly coat. Pour in enough water to cover and bring to a boil. Reduce heat, cover frypan and simmer until the chicken is no longer pink and juices run clear.
Stir the coconut milk, tomato puree, fish sauce, palm sugar and 1/2 the tomato wedges into the frypan. Cook and stir over low heat until the mixture is smooth and creamy. Mix in the remaining tomatoes and continue cooking until tender. Top with coriander and the fried onions to serve.