Burmese Chicken Curry

Ready to serve Chicken Curry

Burmese Chicken Curry (Kyat Thar Si Pyan) is an authentic dish that enjoys throughout the year. Si Pyan is a Burmese traditional food literally means 'oil-return'. The curry is simmering on a low heat until the oil return and ready to serve.
Burmese curry have  influenced by Indian curry but in this dish it excludes curry powder nor garam masala while using chili powder and turmeric powder. Slow cooking is the secret in making this curry to get a nice and tender meat with aromatic gravy. 

Burmese Chicken Curry

 Ingredients (servings 2)


200g chicken breast ( or tight to liking)
2 medium potatoes
1 medium onion
3 cloves garlic
2cm ginger
1 medium tomato ( or 5 tablespoons of canned tomato)(optional)
1/3 teaspoon turmeric
1 teaspoon chili powder ( or more)
1 tablespoon of fish salt
1 teaspoon of salt
50ml oil
Water

Ingredients

1. Preparation- Chop the chicken to small piece, put the onion, garlic and ginger to motor to pound or use food processor to make it to paste. Marinade chicken with little salt and turmeric powder.

2. Heat the oil, add turmeric, then add pounded ingredients. Stir it well for10 minutes until aromatic and turn color.

3. Add chili powder, tomato (optional- traditional Burmese curry does not add tomato), chicken and potato.

4. Add water to cover, season with salt and fish sauce. Simmer it at least 30 minutes or until the meat is very tender.Add additional water if necessary.The meat should easily fall apart when touching with spoon.

5. When the meat is tender and the oil returned then the curry is ready to serve. Adjust the seasoning to taste.

 Next time I will add recipe how to cook the soup and chili paste. Please wait until then. I hope you will enjoy this curry.