Burmese · Lunch, Dinner

Kyet thar hin (Burmese chicken curry)

Deeply savoury onion-based chicken curry simmered until the oil rises.

Calories

603 kcal

Protein

37 g

Carbs

63 g

Fat

22 g

Prep

15 min

Cook

30 min

Per serving, for one person.

• Gluten free
• Dairy free

Ingredients

• 160 g Chicken thighs (boneless)
• ¾ onion Onion
• 3 cloves Garlic
• 8 g Ginger
• ¾ tsp Turmeric
• 1 tsp Chilli powder
• ¾ tsp Paprika
• ½ tomato Tomatoes
• ½ tbsp Sunflower oil
• 55 g Jasmine rice

Method

1. Cook the rice in a covered pan with water for 20 minutes.
2. Fry the onion in the oil for 10 minutes until soft and golden, add garlic and ginger for 1 minute.
3. Stir in turmeric, chilli powder and paprika, then the tomato, and cook 6 minutes until thick.
4. Add the chicken and 100ml water, cover and simmer 20 minutes until tender.
5. Uncover and simmer 5 minutes more until the oil separates, and serve with the rice.

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