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Burmese chicken curry
Kyet thar hin (ကြက်သားဟင်း): Burmese chicken curry in red oil
Burmese curries are cooked the 'see pyan' way, meaning 'oil returns': onion, garlic and ginger are slowly fried with turmeric and paprika until the water cooks away and the oil floats red and clear on top. This chicken curry is the everyday heart of a Yangon or Mandalay meal, set on the table with rice, a sour soup, a salad and fish-sauce-based relishes, and every family eats it on ordinary weeknights. It is mild in chilli but deep in flavour, with fish sauce adding a savoury edge. The common mistake is draining off the oil because it looks like too much; the oil carries the flavour, and you spoon around it when serving. Chef's tip: pound the onion, garlic and ginger to a rough paste rather than blending them smooth, so they fry rather than stew.
- Total time
- 65 min
- Difficulty
- medium
- Serves
- 4
Ingredients
Method
0/7 doneStep 1: Toss 2 ¼ lb chicken thighs and drumsticks, bone in, skin removed with ½ tsp ground turmeric and 1 tbsp fish sauce. Cover and leave in the fridge for 20–30 minutes.
25 minStep 2: Pound 2 onions, 8 cloves garlic and 1 ⅜ oz fresh ginger in a mortar (or pulse in a food processor) to a coarse, wet paste.
Step 3: Heat ½ cup peanut or vegetable oil in a heavy pot over a medium heat. Add the paste with the rest of ½ tsp ground turmeric, 2 tsp sweet paprika and ½ tsp chilli powder and fry for 12–15 minutes, stirring often, until the water has cooked off, the paste smells sweet and the oil separates and turns red.
14 minStep 4: Add the chicken and stir for 5 minutes so it is coated and lightly sealed.
5 minStep 5: Add 2 tomatoes, 1 stalk lemongrass, 1 ¼ cups water, ½ tsp salt and the rest of 1 tbsp fish sauce. Bring to the boil, cover and simmer over a low heat for 25 minutes, stirring now and then.
25 minStep 6: Uncover and cook for 5–10 minutes more, until the sauce has reduced and the red oil floats on top again. The chicken must reach 165°F next to the bone, with juices running clear.
8 minStep 7: Stir in ½ tsp garam masala, remove the lemongrass and rest for 5 minutes. Scatter with 1 handful fresh coriander and serve with rice, spooning the sauce from under the oil. Refrigerate leftovers within 2 hours.
Nutrition per serving
- Calories
- 510 kcal
- Protein
- 41 g
- Carbs
- 12 g
- Fat
- 33 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does burmese chicken curry take?
- About 65 minutes in total: 20 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
- What can I use instead of fish sauce?
- Soy sauce with a squeeze of lime (vegetarian).
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