Spicy Bhurmese Chicken

According to my roommate this wasn’t spicy enough. I used only two small chili. My mouth burned after every bite. One can only imagine how hot Bhurmese dishes usually are. But it was good, nothing revolutionary though. It was like spicy chicken menudo sans the potatoes and carrots.

Ingredients

• chicken breast
• chopped tomatoes (same amount as the chicken)
• green chili (cut in half to make it mildly hot, chop to make it hot, and mince for extra hot)
• 1/3 tsp of fish preserve for every 100g of chicken

Bhurmese Fish Preserves. A bit like bagoong, but drier and finer (probably pound).