Kyet Thar Hin: Aromatic Burmese Chicken Curry Recipe

Burmese cuisine, a delightful tapestry of flavors influenced by its neighbors like India, China, and Thailand, often goes unnoticed. One of the most accessible and comforting dishes from Myanmar is *Kyet Thar Hin*, or Burmese Chicken Curry. This isn’t your average curry; it boasts a unique richness and depth derived from slowly caramelized onions, the use of fish sauce (ngapi yay or nga-pi), and the subtle tang of tomatoes. It’s a dish that’s both deeply satisfying and surprisingly simple to prepare at home.

This guide provides a detailed recipe for creating a truly authentic Kyet Thar Hin, perfect for a weeknight dinner or a weekend gathering. We’ll walk through each step, offering tips and variations to help you customize the curry to your liking. Get ready to embark on a culinary journey to Myanmar!

## What Makes Burmese Chicken Curry Unique?

Before we dive into the recipe, let’s explore what sets Burmese chicken curry apart from its Indian and Thai counterparts:

* **Caramelized Onions:** The foundation of Kyet Thar Hin lies in deeply caramelized onions. These aren’t just lightly sautéed; they’re cooked low and slow until they transform into a sweet, savory, and slightly jammy base that forms the curry’s signature flavor.
* **Ngapi (Fermented Fish Paste/Sauce):** This pungent ingredient is a cornerstone of Burmese cuisine. It adds a unique umami depth that elevates the curry beyond the ordinary. If you’re new to ngapi, start with a small amount and adjust to your preference. Fish sauce can be used as a substitute if ngapi is unavailable.
* **Tomato Base:** Tomatoes provide acidity and sweetness, balancing the richness of the onions and adding a vibrant color to the curry.
* **Ginger and Garlic:** These aromatics are essential for building flavor and adding warmth to the dish.
* **Turmeric:** This spice not only lends a beautiful golden hue but also provides earthy and slightly bitter notes.
* **Mild Spice Level:** While some Burmese dishes can be fiery, Kyet Thar Hin is typically mild to moderately spiced, making it accessible to a wider range of palates. You can easily adjust the chili level to your preference.
* **Oil Content:** Burmese curries tend to be richer in oil compared to some other Asian curries. This allows the flavors to meld together beautifully and creates a luscious sauce. You can adjust the oil content based on your preference, though the traditional method uses a generous amount. It’s important to use a neutral oil like vegetable or canola oil.

## Authentic Kyet Thar Hin Recipe

This recipe captures the essence of Burmese Chicken Curry, guiding you through each step to create a flavorful and satisfying meal.

**Yields:** 4-6 servings
**Prep Time:** 20 minutes
**Cook Time:** 1 hour 30 minutes

### Ingredients:

* **Chicken:** 2 lbs bone-in, skin-on chicken pieces (thighs and drumsticks are ideal for flavor). You can also use boneless, skinless chicken thighs, but the flavor will be slightly different.
* **Onions:** 3 large yellow onions, thinly sliced
* **Tomatoes:** 2 large ripe tomatoes, chopped
* **Garlic:** 6 cloves, minced
* **Ginger:** 2-inch piece, peeled and minced
* **Turmeric Powder:** 2 teaspoons
* **Chili Powder (optional):** 1/2 – 1 teaspoon, depending on your spice preference
* **Fish Sauce (or Ngapi):** 2 tablespoons fish sauce (or 1 tablespoon ngapi yay or 1 teaspoon ngapi, mashed into a paste)
* **Vegetable Oil:** 1/2 cup (you can reduce this slightly, but the traditional recipe uses a generous amount)
* **Chicken Broth (or Water):** 1 cup
* **Salt:** To taste
* **Fresh Cilantro:** Chopped, for garnish
* **Lime Wedges:** For serving

### Equipment:

* Large heavy-bottomed pot or Dutch oven
* Cutting board
* Knife

### Instructions:

**1. Prepare the Chicken:**

* If using bone-in chicken pieces, pat them dry with paper towels. This will help them brown better. Lightly season the chicken with salt and 1 teaspoon of turmeric powder. Massaging the turmeric into the chicken ensures even coating and flavor penetration.

**2. Caramelize the Onions:**

* This is the most crucial step, so be patient! Heat the vegetable oil in the large pot or Dutch oven over medium-low heat. Add the sliced onions and stir to coat them in the oil. The key is to cook the onions low and slow to allow them to caramelize properly without burning.
* Cook the onions, stirring occasionally, for about 45-60 minutes, or until they are a deep golden brown color and very soft. Reduce the heat if they start to brown too quickly. They should be jammy in texture. The onions will initially release a lot of moisture. Continue cooking until the water evaporates and the onions start to caramelize. The longer you cook the onions, the richer and more complex the flavor will be. Aim for a deep golden brown color, almost like a dark caramel. Avoid burning them, as this will impart a bitter taste.

**3. Add Aromatics:**

* Once the onions are caramelized, add the minced garlic and ginger to the pot. Cook for another 2-3 minutes, stirring constantly, until fragrant. Be careful not to burn the garlic and ginger, as this will also result in a bitter taste. The fragrance of the garlic and ginger indicates that their flavors have been released into the oil and are ready to meld with the caramelized onions.

**4. Incorporate Tomatoes and Spices:**

* Add the chopped tomatoes, remaining 1 teaspoon of turmeric powder, and chili powder (if using) to the pot. Stir well to combine. Cook for about 5-7 minutes, or until the tomatoes have softened and released their juices. This step helps to create a cohesive base for the curry, allowing the flavors of the tomatoes and spices to meld with the caramelized onions and aromatics. The tomatoes will break down and create a saucy consistency.

**5. Add Chicken and Fish Sauce:**

* Add the seasoned chicken pieces to the pot. Stir to coat them in the tomato-onion mixture. Add the fish sauce (or ngapi). Stir well to distribute the fish sauce evenly throughout the curry. The fish sauce (or ngapi) adds a unique umami depth that is characteristic of Burmese cuisine. If using ngapi, ensure it is well mashed and incorporated into the sauce.

**6. Simmer the Curry:**

* Pour in the chicken broth (or water). Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for 45-60 minutes, or until the chicken is cooked through and tender. The simmering process allows the flavors to meld together and the chicken to become incredibly tender. Stir occasionally to prevent the curry from sticking to the bottom of the pot.
* If you are using boneless, skinless chicken thighs, the cooking time will be shorter, about 30-40 minutes.

**7. Adjust Seasoning and Serve:**

* Once the chicken is cooked, taste the curry and adjust the seasoning with salt as needed. The flavor should be a balance of sweet, savory, and slightly tangy. If you prefer a richer flavor, you can add a small knob of butter at this stage. If the curry is too thick, add a little more chicken broth or water to reach your desired consistency. If it’s too thin, simmer uncovered for a few more minutes to allow the sauce to reduce.
* Garnish with fresh cilantro and serve hot with steamed rice and lime wedges. Lime juice adds a bright, citrusy note that complements the richness of the curry.

## Tips and Variations:

* **Spice Level:** Adjust the amount of chili powder to your preference. For a milder curry, omit the chili powder altogether. You can also add a few dried chili peppers to the curry while it simmers for a more intense heat.
* **Vegetables:** You can add other vegetables to the curry, such as potatoes, carrots, or green beans. Add them along with the chicken and adjust the cooking time accordingly.
* **Coconut Milk:** For a richer and creamier curry, add 1/2 cup of coconut milk during the last 15 minutes of cooking time. This will add a subtle sweetness and richness to the dish.
* **Ngapi Substitute:** If you can’t find ngapi, fish sauce is a good substitute. However, the flavor will be slightly different. You can also try using a small amount of anchovy paste for a similar umami flavor.
* **Bone-In vs. Boneless Chicken:** Bone-in chicken pieces will provide more flavor to the curry. However, boneless, skinless chicken thighs are a convenient option for a quicker meal.
* **Make Ahead:** This curry can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually improve as the curry sits.
* **Serving Suggestions:** Serve with steamed rice, roti, or naan bread. You can also serve it with a side of pickled vegetables or a fresh salad.
* **Type of Oil:** Although most Burmese cooking favors peanut oil, any neutral oil like canola or vegetable oil can be used.

## Understanding Ngapi

*Ngapi* is a fermented paste or sauce made from fish or shrimp, a crucial ingredient in Burmese cooking. It contributes a unique savory depth, known as umami. There are two main forms:

* **Ngapi Yay:** This is a fermented fish sauce, similar in consistency to Thai fish sauce, but with a more intense flavor.
* **Ngapi:** This is a thick, fermented paste. It’s much more pungent and requires a smaller quantity in cooking. It is typically mashed into a paste before adding to the dish.

If you’re new to ngapi, start with a small amount and gradually increase it to your liking. Remember, a little goes a long way!

## Serving Suggestions and Accompaniments

Kyet Thar Hin is best enjoyed hot, served with a generous portion of steamed rice. The rice soaks up the flavorful sauce, creating a truly satisfying meal. Here are some other serving suggestions:

* **Roti or Naan:** Serve with Indian-style roti or naan bread for dipping into the curry sauce.
* **Pickled Vegetables:** A side of pickled vegetables, like pickled ginger or pickled mustard greens, adds a refreshing contrast to the richness of the curry.
* **Fresh Salad:** A simple green salad with a light vinaigrette can also provide a refreshing counterpoint to the curry.
* **Lime Wedges:** Always serve with lime wedges. A squeeze of fresh lime juice brightens the flavors and adds a zesty touch.

## Storing Leftovers

Leftover Kyet Thar Hin can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will actually deepen and meld together even more over time. When reheating, you may need to add a splash of water or chicken broth to thin the sauce. Reheat gently over low heat or in the microwave.

## Conclusion

Burmese Chicken Curry, or Kyet Thar Hin, is a delicious and rewarding dish to make at home. With its rich, caramelized onion base, unique umami flavor from fish sauce (or ngapi), and tender chicken, it’s a curry that’s sure to impress. Don’t be intimidated by the caramelized onions; with a little patience, you’ll be rewarded with an incredible depth of flavor. So, gather your ingredients, follow this recipe, and prepare to experience the authentic taste of Myanmar!

Enjoy your culinary adventure into the heart of Burmese cuisine! This simple yet flavorful Kyet Thar Hin is sure to become a family favorite, offering a taste of Myanmar’s rich culinary heritage right in your own kitchen.