Simple Chicken Curry
kyet thar sipyan
This is a basic chicken curry recipe that is a staple in our house. Although a curry, very little spice is used, instead the flavor is created by caramelizing the onion, garlic and chili paste. I always use an organic chicken and cook it on the bone so the gravy takes on the full flavor of the meat.
Recipe Ingredients:
- ½ teaspoon ground turmeric
- ½ teaspoon salt
- 3 tablespoons fish sauce
- 1 whole chicken, jointed into 8 pieces, or 8 thighs and/or drumsticks
- 2 medium onions
- 4 garlic cloves
- 3 whole dried chillies, soaked in hot water
- 125ml peanut oil
- 500ml water
Recipe Steps:
- Mix the ground turmeric, salt and fish sauce in a bowl. Add the chicken and toss in the marinade. Leave for 30 minutes while you cook the onion paste.
- Make the onion paste. Put the onion, garlic and dried chillies in a pestle and mortar. Pound to a coarse paste. It definitely makes a difference to the taste of the gravy if you use a pestle and mortar. If you don’t have one, just chop everything finely.
- In a wok or saucepan, heat the oil. Fry the meat until slightly brown all over. Then remove from the oil and set aside.
- In the remaining oil, cook the onion paste over moderate heat for 15-20 minutes. It may seem like a lot of oil but it’s important not to skimp here. If there is not enough oil, it will burn the onions and make the gravy bitter. Keep a close eye and stir frequently.
- When the mixture has caramelized and turned reddish brown, return the chicken to the pan. Stir through and then add the water. Cover and simmer for 45-60 minutes, occasionally stirring the mixture until the meat is tender. It is ready when the gravy has reduced and the oil has separated from the gravy.
- Check for seasoning before serving.
Serving Size: 4-6
Preparation Time: 1 hours, 15 minutes
Average:
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Comments (2)
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tess
wrote 7 yearss ago
made this dish this past weekend and it was AMAZING. definitely follow instructions and don't skimp on the oil when the time calls. one regret which is that i didn't make more as it does take time ... but so do most good things in life!
Douglas Gyi
wrote 6 yearss ago
I am glad to see that the recipe calls for whole dried chillies, and not chillie powder. Also curry powder or "curry paste" was not mentioned as in most "Burmese" curry recipes, which is a good thing, as authentic Burmese curries never include these two ingredients. This recipe is as authentic as it could be. A tablespoon of chopped fresh coriander leaves can be added at the end of the cooking process. Also, fish sauce could be substituted with half a teaspoon of shrimp paste, which will impart a slightly different flavour to the end product.
