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Burmese Chicken Curry

Name: Burmese Chicken Curry
Total time: 70 min
Yield: Serves 4
Cuisine: Myanmar
Ingredients: 600g Chicken Thigh; 2 Onion; 4 cloves Garlic; 1 knob Ginger; 1 Tomato; 1/2 tsp Turmeric; 2 tsp Paprika; 1/2 tsp Chili powder; 1 tbsp Fish sauce; 100ml Vegetable Oil; 1/2 tsp Salt; 300ml Water

Main Dish

⏱ 70 min

👥 Serves 4

Difficulty ⭐⭐

Chicken slowly cooked with onion, garlic, and ginger until the oil separates — a Burmese curry.

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📖 The Story Behind This Dish

Burmese curry (hin) is made by slowly frying onion, garlic, and ginger in plenty of oil, simmering the meat, and cooking until the oil rises and separates on the surface — a finish called see pyan. It uses fewer spices than Indian curry and is eaten with rice and lots of side dishes.

🌆 Where it's eaten: At a Yangon family table, a bowl of chicken curry with red oil on top is surrounded by soup, vegetables, and many small dishes.

🥕 Ingredients (serves 4)

Chicken Thigh 600g
Onion 2
Garlic 4 cloves
Ginger 1 knob
Tomato 1
Turmeric 1/2 tsp
Paprika 2 tsp
Chili powder 1/2 tsp
Fish sauce 1 tbsp
Vegetable Oil 100ml
Salt 1/2 tsp
Water 300ml

👩‍🍳 Instructions

Rub the chicken with salt, turmeric, and fish sauce.
Grate the onion, garlic, and ginger.
Heat oil in a pot and fry the grated vegetables over medium heat for 15 minutes until the moisture is gone and they turn brown.
Add the paprika, chili powder, and chopped tomato, then add the chicken and stir-fry.
Add water, cover, and simmer 30 minutes.
Remove the lid and cook until the oil rises and separates on the surface.

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