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Kye Thar Hin – Burmese Chicken Curry

Course: Main Course
Author: Addapted from Curry page 176


  • 30 mls groundnut oil
  • 2 onions finely chopped
  • 2 garlic cloves finely chopped
  • 5 mls ground turmeric
  • 15 mls ground coriander
  • 2 cinnamon sticks
  • 4 cloves
  • 1 stalk lemongrass cut into 2 pieces
  • 4 kaffir lime leaves
  • 2 boneless chicken breasts each cut in half
  • 8 chicken thighs boned
  • 450 g very ripe tomatoes skinned and chopped or 400g canned chopped plum tomatoes, drained
  • juice of 2 - 3 limes
  • 45 mls Balachaung
  • 2.5 mls cayenne pepper optional
  • 15 mls fish sauce
  • 15 mls toasted sesame oil
  • salt if needed


  • preheat the oven to 160° Celsius
  • heat the oil in a wok or large sauté pan over a high heat and when hot, stir fry the onions and garlic until the onion is cooked
  • turn the heat down and add the turmeric, ground coriander, cinnamon, cloves, lemongrass and kaffir lime leaves
  • as soon as you can smell the spices, add the chicken pieces and cook until the chicken pieces are browned
  • add the tomatoes, lime juice, balachaung, cayenne pepper and fish sauce and stir in
  • cover the pan and simmer over a medium heat for 3 minutes
  • stir in 4 tablespoons hot water and the sesame oil
  • cover and cook for 20 minutes
  • using a slotted spoon, transfer the chicken pieces to an ovenproof dish and bake in the oven for 20 minutes
  • reduce the sauce for about 6 minutes, until it has become thick
  • if any oil rises to the surface, skim it off
  • remove the lime leaves, cinnamon sticks and lemongrass
  • add salt to the sauce if needed
  • serve the chicken with plain boiled rice and the sauce