Burmese Chicken Curry Recipe
(Chet-tha-Hsi-byan)
Burmese Recipes

This is a typical  Burmese curry, cooked in such a way that the 'oil return' (hsi-byan in Burmese) to the top of the dish at end of cooking. For the best flavor. Chop the chicken into small pieces across the joints as in Chinese cooking. As a variation, omit the bay leaves and cinnamon and substitute 4 tomatoes, roughly chopped, and 1/2 teaspoon powdered lemon grass.
 

Ingredients:

1
2 tbsp
1 tsp
1/2 tsp
3
4
2.5 cm/1 inch
1-2 tsp
5 tbsp
3
1

chicken, weighing 1.5 kg / 3-31/2 lb, chopped into pieces
soy sauce
salt
turmeric powder
medium onions, peeled
garlic cloves, peeled
piece of fresh root ginger, peeled and pounded
chili powder, according to taste
vegetable oil
bay leaves
piece of cinnamon stick
 

Method:

1. Put the chicken in a bowl with the soy sauce, salt and turmeric; mix well.
    

2. Pound 1 onion and 3 garlic cloves, mix with the ginger and chili powder then rub into the chicken.
    

3. Slice the remaining onions and garlic thinly. Heat the oil in a large pan, add the onions and garlic and fry gently for 5 to 10 minutes until soft and fragrant. Add the chicken and any remaining pounded mixture. Fry for 10 minutes until the chicken is brown on all sides, stirring occasionally.
    

4. Add the bay leaves and cinnamon and enough water to just cover the chicken (about 600 ml/1 pint/21/2 cups). Increase the heat and bring to the boil, then cover and simmer for about 35 minutes until the oil has risen to the surface, leaving a thick curry sauce underneath. If there is too much liquid towards the end of the cooking time, increase the heat and boil, uncovered, until reduced and thickened. Serve hot with plain boiled rice or Coconut Rice.

SERVES 4