A deeply aromatic chicken curry cooked low and slow with onions, tomatoes, ginger, and a blend of Burmese spices until the oil rises to the surface. This home-cooking staple is served with steamed rice at nearly every Burmese family table.
Nutrition & Info
Equipment Needed
Instructions
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1
Marinate chicken pieces with turmeric, salt, and half the fish sauce for at least fifteen minutes.
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2
Heat oil in a heavy pot and cook the onion puree over medium heat for twenty minutes, stirring frequently, until deep golden and the oil begins to separate.
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3
Add garlic, ginger, and paprika to the onions and fry for three minutes until intensely fragrant.
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4
Add the marinated chicken pieces and sear on all sides, coating them in the aromatic onion base.
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5
Add chopped tomatoes, bay leaves, lemongrass, and remaining fish sauce, then cover and simmer on low heat for thirty minutes until the chicken is tender and the oil floats on the surface.
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6
Remove bay leaves and lemongrass, adjust seasoning, and serve with steamed rice, garnished with fresh cilantro.
Did You Know?
In Burmese cooking, a curry is considered properly done when the oil si seh rises to float on the surface, indicating the onions and spices have been cooked long enough to release their full flavor.
Chef's Notes
Equipment Tips
- heavy pot or dutch oven
- cutting board
The Story Behind Kyet Thar Hin
Burmese chicken curry represents the foundation of Myanmar's home cooking tradition. Unlike the coconut-heavy curries of neighboring Thailand, Burmese curries rely on slow-cooked onions and tomatoes to build body and flavor. The technique of cooking until the oil separates is a hallmark of Burmese curry making, inherited from Indian culinary influence but adapted to use the lighter hand with spice that characterizes Burmese palates.
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