Burmese Chicken Curry (Kyethar Hin)

A comforting and aromatic chicken curry simmered with onions, turmeric, and ginger. This rich main dish captures the essence of Burmese home cooking and is perfect served with steamed rice.

Steps

1. Heat the oil in a small saucepan over medium heat. 2. Add onions and sauté until golden brown. 3. Stir in garlic and ginger and cook for 1 minute. 4. Add turmeric, chili powder, and paprika. Stir well for another 30 seconds. 5. Add the chicken and fry until lightly browned on all sides. 6. Add the chopped tomato and cook until it starts breaking down, about 2 minutes. 7. Pour in water, add fish sauce and salt. Stir, cover, and simmer for 18-20 minutes until the chicken is cooked and the sauce is slightly thickened. 8. Taste and adjust seasoning as needed. 9. Serve hot, garnished with fresh cilantro.

150g boneless chicken thigh, cut into bite-sized pieces 1 small onion, finely chopped 1 clove garlic, minced 1 tsp ginger, grated 1/2 tsp turmeric powder 1/4 tsp ground chili powder 1/2 tsp paprika 1 tbsp fish sauce 1 tbsp vegetable oil 75ml water 1/2 tomato, chopped Salt, to taste Fresh cilantro, for garnish