Chet Glay Hin (Burmese Chicken Curry)

READY IN: 1hr 20mins
Recipe by evelynathens

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

Top Review by JustJanS

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.

Ingredients Nutrition


  1. Place the chicken on a tray.
  2. Mix all the ground spices and salt together, and rub it into the chicken pieces.
  3. Allow to rest for 30 minutes.
  4. Meanwhile, puree the onion, garlic, ginger and chili.
  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. Set aside in a dish.
  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. Add the curry leaves and fry for a minute.
  9. Add the stock, return the chicken and any juices that have come out and bring to the boil.
  10. Turn the heat way down to a bare simmer, and cover the pan, or else transfer the pan contents to a crockpot.
  11. Simmer slowly for about 1 hour, or if in a crockpot, for up to 6 hours, but no more.
  12. 10 mins before serving, add fish sauce and lime juice to taste, about a tblsp of each is good.
  13. Serve with steamed rice and chupatis.

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