~664 cal · 74g protein · 5g carbs · 36g fat (estimated, per serving)
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Rich reddish Burmese chicken curry with oil on top
🇲🇲 Yangon
Kyet thar hin is the everyday curry of Myanmar, built on the Burmese technique of cooking a huge quantity of onion, garlic, and ginger low and slow in oil (sī pyan, "return of the oil") until the fat separates and glistens. Turmeric, paprika, and fish sauce give the chicken its warm, savory depth.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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2.5 lb bone-in chicken pieces
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3 + 6 cloves + 2 in piece onion, garlic, and ginger, blended
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1 tsp turmeric
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1 tbsp paprika
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to taste chili powder
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2 tbsp fish sauce
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2 tomato
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1/3 cup oil
Instructions
1
Marinate the chicken (or mushrooms and potatoes) with turmeric, paprika, and fish sauce (or tamari).
2
Cook the blended onion, garlic, and ginger in plenty of oil, low and slow, until jammy and the oil separates.
3
Add the tomato and chili and cook down.
4
Add the chicken and a little water and simmer until tender and the oil rises red on top.
5
Serve with rice and a squeeze of lime.
Yangon tradition.
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🌏 While it simmers — know your destination
📍
Yangon. Mohinga steam over every street corner at dawn.
🗺️
Myanmar. Where the national dish is breakfast noodle soup.
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Asia. From street-cart woks to slow monastery kitchens.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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