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    You are in: Home / Recipes / Chet Glay Hin (Burmese Chicken Curry) Recipe
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    Chet Glay Hin (Burmese Chicken Curry)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    evelyn/athens's Note:

    This is a great dish that my friend, Tim in England, turned me on to.

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    Units: US | Metric


    1. 1
      Place the chicken on a tray.
    2. 2
      Mix all the ground spices and salt together, and rub it into the chicken pieces.
    3. 3
      Allow to rest for 30 minutes.
    4. 4
      Meanwhile, puree the onion, garlic, ginger and chili.
    5. 5
      When ready, heat the oil in a heavy pan until medium hot, and fry the chicken in batches until well coloured all over.
    6. 6
      Set aside in a dish.
    7. 7
      Add the pureed ingredients and fry over a high heat, stirring constantly until all the water has evaporated, and you can see the oil separate from the mass; this should take about 5-10 minutes.
    8. 8
      Add the curry leaves and fry for a minute.
    9. 9
      Add the stock, return the chicken and any juices that have come out and bring to the boil.
    10. 10
      Turn the heat way down to a bare simmer, and cover the pan, or else transfer the pan contents to a crockpot.
    11. 11
      Simmer slowly for about 1 hour, or if in a crockpot, for up to 6 hours, but no more.
    12. 12
      10 mins before serving, add fish sauce and lime juice to taste, about a tblsp of each is good.
    13. 13
      Serve with steamed rice and chupatis.

    Browse Our Top Curries Recipes

    Ratings & Reviews:

    • on May 02, 2003


      Another terrific recipe thanks Evelyn that we made for dinner last night. We did make a couple of changes-we sort of reversed steps 4 and 7 by frying the onion, garlic, ginger and chilli, THEN pureeing it. This makes certain there is no "boiled" flavour. Also found the curry to be a bit runny for our likes at the finish, so added a couple of tablespoons of ground almonds thicken a little-no real change in flavour, but thicker with a nice texture. And garnished with lots of chopped cilantro to serve. It went really well with all those flavours.

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    Nutritional Facts for Chet Glay Hin (Burmese Chicken Curry)

    Serving Size: 1 (354 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 785.0
    Calories from Fat 518
    Total Fat 57.6 g
    Saturated Fat 13.6 g
    Cholesterol 177.9 mg
    Sodium 1011.6 mg
    Total Carbohydrate 16.6 g
    Dietary Fiber 1.6 g
    Sugars 6.4 g
    Protein 48.7 g

    The following items or measurements are not included:



    curry leaves

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