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A classic Burmese Curry, or Chet Glay Hin...

An easy recipe for chicken curry made with a Burmese twist I was given by a restaurant owner who didn't feel threatened by me posting it on my site... we are very thankful, because it is absolutely delicious, and easy to make. The marriage of spices is subtle and well balanced, lemon juice brings a touch of freshness. You can serve this Burmese chicken curry with basmati rice...







Ingredients (for four guests):

- 1 lb. skinless, boneless chicken breasts or thighs, cubed
- 1 tablespoon ground turmeric
- 1 pinch ground cinnamon
- 2 or 3 thai red chiles for medium spiciness
- 1 inch fresh ginger root, finely minced
- 1 tablespoon garam masala
- 2 tablespoons peanut oil
- 1 teaspoon allspice
- 1 teaspoon cumin
- 1 cup liquid chicken stock
- 1 large onion, chopped
- 3 green onions
- Salt
- Pepper
- Lime juice
- 1 tablespoon Vietnamese Nuoc Mam (fish sauce)


Preparation:

1. Sprinkle the chicken with turmeric, allspice, cumin, pepper and cinnamon. Add salt and pepper and marinate for one hour in a closed container.

2. Heat oil in a casserole and brown the chicken and shallots, minced so finely it's almost pureed. Add the minced ginger and garam masala.

3. Pour the chicken broth over, mix in the fish sauce, mix in the onions and bring to a boil then simmer about 45 minutes or until the chicken is tender and that the sauce has reduced.

4. Check the seasoning, adding a dash of lime juice and a little fish sauce if needed. This Chet Glay Hin or burmese curry can be served spicy or mild...