Burmese chicken curry recipe - Chet Glay Hin

Chet Glay Hin, Burmese Chicken Curry

I was very intrigued when I saw the recipe. It starts looking West as a very Indian curry but finishes looking East adding lime juice and fish sauce just before serving. This step changes the whole thing.


  • 1 kg chicken thighs, cut in medium pieces
  • 1 teaspoon turmeric
  • 2 teaspoons dried chilies, toasted and crushed
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice
  • 3 medium onions
  • 4 cloves of garlic
  • 1 fresh red chilli
  • 5 curry leaves
  • 4 teaspoons garam masala
  • lime juice
  • fish sauce
  1. Sprinkle the turmeric, cinnamon, dried chilies and allspice over thie chicken. Rub lightly and let it rest for 1 hour.
  2. Add some oil in a pot and fry chicken until lightly browned.
  3. Meanwhile, place onions, garlic, ginger and fresh chili in a food processor and puree.
  4. Push the chicken pieces to the sides of the pot and add the onion puree. Fry for 5 minutes.
  5. Add garam masala and curry leaves and fry briefly.
  6. Add water but do not cover the chicken completely. Bring to the boil and cook for 45 minutes or until tender.
  7. When done, add lime juice and fish sauce.
  8. Serve with rice.

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