Kyet Tha Hin (Burmese Chicken Curry)
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Ingredients
- 8 chicken thighs, bone-in
- 2 onion, sliced
- 4 garlic cloves
- 25 g fresh ginger
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 400 g chopped tomatoes
- 1 tbsp fish sauce
- 3 tbsp vegetable oil
- 320 g jasmine rice
Nutrition (per serving)
- Calories
- 907 kcal
- Protein
- 51.1 g
- Carbohydrate
- 73.7 g
- of which sugars
- 7.7 g
- Fat
- 43.8 g
- of which saturates
- 10.1 g
- Fibre
- 3.7 g
- Salt
- 1.45 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the sliced onion in the oil in a large pot for 5 minutes until softened and golden.
- 2
Add the chopped garlic and ginger and cook for 1 minute, then stir in the turmeric and chilli powder.
- 3
Add the chicken thighs and cook for 5 minutes, turning, until coated and lightly browned.
- 4
Stir in the chopped tomatoes, fish sauce and 200ml water. Cover and simmer for 30 minutes until the chicken is tender and cooked through with no pink remaining and the sauce has thickened.
- 5
Cook the jasmine rice according to the pack and serve alongside the curry.
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