Burmese chicken curry, a home-style dish from Myanmar often described as a type of hin, combines chicken with onion, garlic, ginger, turmeric, and fish sauce in a warmly spiced, savory sauce. This version is gently simmered on the stovetop and is especially good with plain rice, which balances the curry’s rich, aromatic gravy.
Ingredients
- 2½ lb (1.13 kg) bone-in, skinless chicken thighs and drumsticks, patted dry
- 1½ tsp (9 g) fine salt, divided
- 1 tbsp (15 ml) fish sauce
- 1 tsp (3 g) ground turmeric
- 1 tsp (2 g) sweet paprika
- ¼ tsp (0.5 g) cayenne pepper, optional
- ¼ cup (60 ml) neutral oil, such as canola or sunflower oil
- 2 medium yellow onions, finely chopped, about 2 cups (300 g)
- 5 garlic cloves, finely chopped or grated, about 15 g
- 1 tbsp (15 g) finely grated fresh ginger
- 1 medium ripe tomato, finely chopped, about ¾ cup (150 g)
- ½ cup (120 ml) water, plus a little more if needed
- 1 tbsp (15 ml) fresh lime juice, optional
- ¼ cup (10 g) chopped cilantro leaves, for serving
Instructions
- Prepare the chicken and aromatics. Allow about 25 minutes for this active prep. Pat the chicken dry and trim away loose pieces of fat, but leave the bone in for flavor. Chop the onions and tomato, then grate the ginger and chop the garlic. Keeping the aromatics ready before the oil heats makes it easier to cook the onion slowly without scorching the garlic later.
- Season and marinate the chicken. In a bowl large enough to hold the chicken, combine the fish sauce, turmeric, paprika, cayenne if using, and 1 teaspoon of the salt. Add the chicken and turn the pieces until coated. Cover and refrigerate for 20 minutes. This brief rest seasons the meat; keep it refrigerated rather than leaving raw chicken on the counter.
- Soften the onions. Set a heavy pot or Dutch oven over medium heat and add the oil. Once it shimmers, add the onions and the remaining ½ teaspoon salt. Cook for about 10 minutes, stirring often, until the onions are soft and translucent with a few light golden edges. If the bottom begins to brown too quickly, lower the heat. The goal is a soft, sweet onion base, not crisp fried onions.
- Add the garlic, ginger, and tomato. Stir in the garlic and ginger and cook for 1 minute, just until fragrant. Add the chopped tomato and cook for another 2 minutes, stirring and pressing it against the pot to help it break down. Keep the heat moderate: garlic can turn bitter if it becomes dark brown, and the tomato should soften rather than fry dry.
- Brown the chicken in the onion mixture. Add the chicken and any seasoning left in its bowl. Turn the pieces to coat them with the aromatics, then arrange them in a single layer as much as the pot allows. Cook for about 8 minutes, turning once or twice, until the outside loses its raw appearance and has some golden patches. The chicken does not need to cook through at this stage.
- Simmer until tender. Pour in ½ cup (120 ml) water and scrape the bottom of the pot with a wooden spoon to loosen the browned bits. Bring the liquid to a gentle simmer, cover, and lower the heat. Cook for 30 minutes, turning the chicken once halfway through. The curry should bubble quietly, not boil hard. If the pot looks dry before the chicken is tender, add water 1 tablespoon (15 ml) at a time.
- Reduce the sauce and check doneness. Remove the lid and simmer for 5 minutes so the sauce thickens slightly and clings to the chicken. Check the thickest part of a piece with a food thermometer, avoiding the bone. USDA FSIS guidance sets the safe minimum internal temperature for chicken at 165°F (74°C); if a piece has not reached that temperature, keep simmering and check again after a few minutes. Taste the sauce and adjust with a pinch of salt or a little lime juice if you like.
- Finish and serve. Turn off the heat and let the curry stand for 2 minutes while you chop the cilantro. Scatter the cilantro over the top and bring the pot to the table, or transfer the chicken and sauce to a warm serving dish. Spoon plenty of onion-rich gravy over each portion.
Tips
- Use the right pot and heat. A heavy-bottomed pot distributes heat more evenly during the long simmer and helps prevent the onion mixture from catching. Once the chicken is covered, keep the curry at a gentle simmer; rapid boiling can make the sauce evaporate before the meat turns tender.
- Choose chicken pieces of similar size. Thighs and drumsticks work well because they stay succulent during simmering. If using a mix, place larger pieces toward the bottom of the pot, where they have more contact with the liquid, and check each piece for 165°F (74°C) rather than assuming every piece is done at the same time.
- Substitute fish sauce carefully. Fish sauce, commonly sold in Asian grocery stores and many supermarkets, contributes salty, savory depth. If you cannot use it, replace it with 1 tablespoon (15 ml) light soy sauce; the curry will taste less distinctly savory and may be a little darker. Start with less added salt, then taste at the end.
- Keep the oil from smoking. The oil helps carry the spice and onion flavors, but it should shimmer rather than smoke. If it smokes, move the pot off the heat briefly and let it cool before continuing. If you prefer a less rich curry, use 3 tablespoons (45 ml) oil; the onion base may be slightly less silky.
Serving Suggestions
Serve the curry hot with steamed jasmine or other long-grain rice. Rice is a particularly useful partner because it absorbs the savory sauce without competing with the ginger, turmeric, and onion. For a full meal, add a simple plate of sliced cucumber, tomato, and crisp lettuce, or serve a lightly dressed cabbage salad alongside. Keep the salad bright and fresh rather than heavily spiced so it provides contrast.
Set lime wedges and extra chopped cilantro on the table for people who want a fresher finish. A small dish of sliced fresh chili can add heat without making the whole pot spicy. If you are serving several dishes, offer the curry as one part of the meal with rice and vegetables; the sauce is flavorful, but it is not meant to be a thick, concentrated paste. Include a serving spoon so guests can take both chicken and gravy.
Variations
Make it milder or hotter. Leave out the cayenne for a gentle curry, or increase it in small increments if you prefer more heat. Chili powders vary in strength, so taste the finished sauce before adding more. You can also serve sliced chili separately, which lets each person control the heat without changing the shared pot.
Use boneless chicken or add vegetables. Boneless, skinless thighs can replace the bone-in chicken, but they cook faster; start checking them after about 20 minutes of covered simmering and use the thermometer to confirm 165°F (74°C). For vegetables, stir in 1 cup (about 150 g) diced potato with the water and simmer until tender. It may need extra liquid, so check the pot and add a splash of water as needed. This curry has many home and regional versions; these are practical adaptations rather than a claim that there is only one standard method.
Adjust the tomato. The tomato gives this version a little brightness and helps the sauce come together. For a less tangy, more onion-forward curry, omit it and add 2 tablespoons (30 ml) extra water if the pot seems dry. The result will be less fruity and the sauce may look a little less red, while the core onion, ginger, turmeric, and fish-sauce flavor remains.
Storage and Reheating
Refrigerate leftover curry within 2 hours of cooking, dividing a large batch into shallow containers so it cools more quickly. Keep it covered in the refrigerator for 3–4 days. The sauce may firm up as it chills because of the chicken and oil; that is normal. If the curry has been left at room temperature longer than 2 hours, discard it rather than saving it.
For longer storage, freeze the curry in airtight, freezer-safe containers for up to 2–3 months for best quality. Thaw it in the refrigerator overnight. Reheat only the portion you plan to eat in a covered saucepan over medium-low heat, stirring occasionally and adding a tablespoon or two of water if the sauce is very thick. Heat leftovers to 165°F (74°C), checking the center with a food thermometer. You can also microwave a portion in a covered, microwave-safe dish, stirring partway through and checking the temperature in more than one spot.
Frequently Asked Questions
What makes Burmese chicken curry different from other chicken curries?
Burmese-style curry often builds its flavor from a slowly softened onion base with garlic, ginger, turmeric, and fish sauce. This recipe keeps the spice list simple and lets the savory aromatics lead. Burmese cooking is diverse, and ingredients and methods vary between households and regions, so this is one accessible home-style version rather than a definition of every Burmese curry.
Can I make the curry ahead?
Yes. Cook it fully, cool it promptly, and refrigerate it in a covered container. The flavors remain appealing the next day, and the chicken can be reheated gently with a splash of water. Follow the storage guidance above and bring leftovers to 165°F (74°C) before serving.
Can I use boneless chicken breast?
You can, though breast meat is leaner and more likely to become dry if simmered for the full time written for bone-in pieces. Cut it into large, even pieces, add it after the sauce has simmered for about 20 minutes, then cook until the thickest piece reaches 165°F (74°C). Check early and avoid relying on time alone, since piece size and stove heat affect how quickly it cooks.
Is fish sauce essential, and will the curry taste fishy?
Fish sauce adds salt and savory depth, but it should not make the finished curry taste strongly of fish when used in this quantity. If it is unavailable or unsuitable, light soy sauce is a practical substitute. The flavor will be less complex and more soy-forward, so taste the sauce before adding more salt.
Why is my curry sauce thin or oily?
A little visible oil is normal in this style of curry, and the oil carries flavor from the aromatics. If there is more oil than you like, spoon a little from the surface before serving. If the sauce is thin, simmer uncovered for a few extra minutes; if it becomes too thick or the pot looks dry, stir in water a tablespoon at a time. Avoid vigorous boiling, which can break up the chicken before the sauce has reduced evenly.
What can I serve instead of rice?
Plain flatbread, noodles, or boiled potatoes can all be served alongside the curry, although rice is the most straightforward way to catch the sauce. If using a salty side dish or seasoned noodles, keep the curry’s final salt adjustment modest and taste everything together before serving.
Related
- Burmese Eggplant Recipe with Garlic, Chili, and Herbs
- Burmese Tofu Recipe: Make Chickpea Tofu From Scratch
- Burmese Banana Semolina Cake: A Coconut-Rich Bake Recipe
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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