Burmese Chicken Curry (Kyet Thar Hin)

Method

1. Cut the chicken into 4–5 cm pieces (3 cm if boneless), rub with half the turmeric, the fish sauce and the salt, and leave to marinate for 15 min. Meanwhile peel the potato, cut it into 3 cm chunks and keep it in water.

   Add in this stepChicken thighs (bone-in pieces or boneless) 350 gGround turmeric 0.4 tspFish sauce 2 tspSalt ½ tsp

2. Roughly chop the onion, garlic and ginger and blend with 1–2 tbsp water to a coarse paste. Pounding them in a mortar is even more traditional.

   Add in this stepOnion (medium) 1½Garlic cloves 5Fresh ginger 15 g

3. Heat the oil in a 20 cm pot over medium heat, add the cinnamon stick and bay leaf and let them sizzle for 30 sec until fragrant.

   Add in this stepPeanut oil (or vegetable oil) 4 tbspCinnamon stick 1Bay leaf 1

   medium heat

4. Add the onion paste (step back, it may spit), the rest of the turmeric, the paprika and the chilli powder and fry over medium-low heat for 15 min, scraping the bottom often. It is ready when all the moisture has gone, the paste has turned a deep reddish brown and the oil separates and shimmers around the edges. This is the heart of a Burmese curry, so don't rush it; if it starts to catch, add 1 tbsp water.

   Add in this stepGround turmeric 0.4 tspPaprika 1 tspChilli powder ½ tsp

   medium-low heat

5. Add the marinated chicken, turn the heat up to medium-high heat and stir for 6 min, until the outside is sealed and coated in the paste.

   medium-high heat

6. Add the drained potato and the water and bring to the boil over high heat, then cover, turn down to low heat and simmer for 30 min. Cut into the thickest piece of chicken: there should be no pink, and a chopstick should slide easily into the potato.

   Add in this stepPotato 150 gWater 250 ml

   high heat→low heat

7. Uncover and cook over medium heat for 5 min, until the sauce thickens and red oil rises to the surface again. Stir in the garam masala and season with a little more fish sauce if needed. Remove the cinnamon and bay leaf, scatter with coriander and serve with rice.

   Add in this stepGaram masala ½ tspChopped coriander leaves 2 tbsp

   medium heat