Kyet Thar Hin
The Quirky Foodster Team
Ingredients
- Chicken pieces, bone-in — 1 kg (2.2 lb)
- Onions, finely chopped — 3
- Garlic, minced — 5 cloves
- Ginger, minced — 2 tbsp
- Paprika — 2 tsp
- Turmeric — 1 tsp
- Curry powder — 1 tsp
- Oil — 1/2 cup (120 ml / 4 fl oz)
- Tomatoes, chopped — 2
- Water — 1 cup (240 ml / 8 fl oz)
- Salt — to taste
- Chopped coriander, to garnish
Method
- Heat the oil in a large pot and fry the onions over medium heat for 15–20 minutes, stirring occasionally, until deeply softened and golden.
- Add the garlic and ginger, frying until fragrant.
- Stir in the paprika, turmeric and curry powder, cooking briefly to release their aroma.
- Add the chicken pieces, browning on all sides.
- Add the chopped tomatoes and cook for 5–8 minutes until they break down.
- Add the water, cover, and simmer over low heat for 35–40 minutes until the chicken is very tender and the oil has separated visibly at the surface.
- Season with salt and garnish with chopped coriander before serving with rice.
Introduction: A rich, oil-forward chicken curry simmered slowly with onion and warm spices, a foundational Burmese main course.
Cultural Background: Burmese curries are known for their generous use of oil, which is traditionally seen as a sign the dish has been cooked long enough to develop full flavour, and this chicken curry is one of the most common versions found on Myanmar’s everyday tables.
Tips: Frying the onions slowly and thoroughly is the foundation of a good Burmese curry — don’t rush this step. The oil separating at the surface is a traditional sign the curry has cooked properly and developed full flavour.
Variations: Use bone-in mutton or beef in place of chicken for a heartier version. Add potato chunks in the last 20 minutes of cooking.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, until hot throughout.
Nutrition: Per serving (approx.): 460 kcal, 30 g protein, 32 g fat, 10 g carbohydrate.
FAQs:
Q: Why does Burmese curry use so much oil?
A: The oil is both a cooking medium and a traditional
Q: What is this dish typically served with?
A: Steamed rice and a light soup like hincho, as part of a
- Chicken pieces, bone-in — 1 kg (2.2 lb)
- Onions, finely chopped — 3
- Garlic, minced — 5 cloves
- Ginger, minced — 2 tbsp
- Paprika — 2 tsp
- Turmeric — 1 tsp
- Curry powder — 1 tsp
- Oil — 1/2 cup (120 ml / 4 fl oz)
- Tomatoes, chopped — 2
- Water — 1 cup (240 ml / 8 fl oz)
- Salt — to taste
- Chopped coriander, to garnish
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