Burmese Chicken Curry (ကြက်သားဟင်း)
A mild, oil-rich chicken curry with onions, ginger, turmeric, and paprika — simpler and gentler than Indian or Thai curries.
Why It Works
The Burmese technique of frying onion paste until the oil separates (see byan) indicates the raw onion flavor has been cooked out, leaving a sweet, caramelized base.
Key Ingredients
More Burmese Recipes
A rich, savory catfish and rice-flour noodle soup thickened with chickpea flour, lemongrass, and banana stem — Myanmar's national dish.
Fermented tea leaves tossed with crunchy fried garlic, peanuts, sesame seeds, dried shrimp, and tomatoes — utterly unique.
Thin rice noodles with chicken in a tomato-turmeric sauce, topped with crushed peanuts and pickled mustard greens.
Coconut milk chicken noodle soup topped with crispy noodles, boiled egg, and fried onions — Burmese comfort in a bowl.
Chickpea tofu (not soy) sliced and tossed with rice powder, chili, lime, and crunchy toppings.
Cold rice noodles tossed with fish sauce, chickpea flour, chili, onion oil, and a squeeze of lime.