Chet Glay Hin (Burmese Chicken Curry)

Recipe by evelynathens
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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