Kyet Thar Hin (Burmese Chicken Curry)
Local name: ကြက်သားဟင်း
In short: Bone-in chicken simmered in a rich gravy of slow-cooked onion, garlic, ginger, tomato and turmeric until the red oil rises to the surface. It takes about 1 h 30 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 1 h 10 min
- Total
- 1 h 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 420 kcal
Burmese curry starts with onions cooked slowly in plenty of oil, sometimes for 20 minutes or more, until they melt into a sweet base. Garlic, ginger, turmeric, paprika and tomato follow, then the chicken and a little water. There is no coconut milk or long spice list. The curry is done when the oil separates and floats on top, which Burmese cooks call a sign of a well-cooked pot. Serve it with rice, a thin soup and a fresh salad.
Instructions
- Heat the oil in a wide heavy pot over medium heat. Add the onions and cook for 20 to 25 minutes, stirring often, until reduced, golden and soft, with the oil starting to separate.
- Stir in the garlic and ginger for 2 minutes, then add the turmeric, paprika and chili powder for 1 minute.
- Add the tomatoes and cook for 4 minutes until they break down into the onions.
- Add the chicken, fish sauce and salt. Stir for 5 minutes so the pieces are coated in the paste and lightly browned.
- Pour in the water, bring to a simmer, then cover and cook gently for 30 to 35 minutes until the chicken is tender and reaches 74°C (165°F) near the bone.
- Uncover and simmer for 5 to 10 minutes until the gravy thickens and red oil floats on top. Taste and adjust the salt.
- Scatter with coriander and serve hot with rice.
Tips
- Take your time with the onions. The deep golden base is the flavor of the curry, and rushing it leaves the gravy thin and raw-tasting.
- If the oil layer looks too heavy, skim off a few spoonfuls before serving. Save it to cook rice or fry eggs.
Questions and answers
Why does Burmese curry have so much oil?
The oil carries the flavor of the onions and spices and helps the curry keep. You can skim some off at the end if you prefer a lighter gravy.
Can I add coconut milk?
It is not traditional, but you can stir in 100 ml (scant 1/2 cup) at the end for a creamier gravy. Simmer for 3 minutes without boiling hard.
What do you serve with Burmese chicken curry?
Steamed rice, a clear soup, a crunchy raw salad, a chili dip and sometimes balachaung. Boiled greens or a tomato salad also work.
How long does it take to make Kyet Thar Hin (Burmese Chicken Curry)?
About 1 h 30 min in total: 20 min of preparation and 1 h 10 min of cooking.
How many calories are in Kyet Thar Hin (Burmese Chicken Curry)?
About 420 kcal per serving, with 32 g of protein, 14 g of carbohydrates and 26 g of fat. These values are estimates.
Nutrition per serving
| Calories | 420 kcal |
|---|---|
| Protein | 32 g |
| Carbohydrates | 14 g |
| Fat | 26 g |
| Fiber | 3 g |
| Sugar | 6 g |
| Sodium | 1000 mg |
Estimated values, calculated from the ingredients.
