Myanmar

Kyet thar hin

Name: Kyet thar hin
Total time: 1 h
Yield: 4 servings
Cuisine: Burmese
Ingredients: 1 kg bone in pieces chicken, curry cut (bone in chicken, small pieces); 1 tsp turmeric (ground turmeric); 2 tbsp fish sauce; 3/4 tsp salt; 2 large pounded or blended onion; 10 cloves garlic; a big thumb ginger; 4 tbsp cooking oil (vegetable oil); 2 tsp paprika; 2 tsp kashmiri chilli powder; 1 tsp shrimp paste; 2 chopped tomato; 1 stalk bruised lemongrass; 1 1/4 cups water; Coriander leaves (cilantro), chopped

Burmese chicken curry cooked until the oil rises, rich with onion, garlic and ginger.

60 minTime

50 gProtein each

mediumSpice

Oil returns2 chapters · 1 min read

Make it your way

Grandma's wayChicken curry with onion, garlic, ginger and paprika, cooked until the oil returns.

The original

579kcalsame

50 gproteinsame

3 gfibresame

60minutessame

Kyet thar hin.

Per serving, worked out from the ingredient table.

Ingredients

Chicken, curry cut (bone in chicken, small pieces)1 kg bone in pieces

Turmeric (ground turmeric)1 tsp

Fish sauce2 tbsp

Salt¾ tsp

Onion2 large, pounded or blended

Garlic10 cloves

Gingera big thumb

Cooking oil (vegetable oil)4 tbsp

Paprika2 tsp

Kashmiri chilli powder2 tsp

Shrimp paste1 tsp

Tomato2, chopped

Lemongrass1 stalk, bruised

Water1¼ cups

Coriander leaves (cilantro)chopped

Method

5 steps

1Marinate the chicken with turmeric, fish sauce and salt for 15 minutes.
2Pound or blend the onion, garlic and ginger. Fry in the oil over medium low heat for 12 minutes until golden.
3Add the paprika, chilli and shrimp paste and stir 1 minute. Add the chicken and sear 5 minutes.
4Add the tomato, lemongrass and water, cover and simmer 25 minutes.
5Uncover and cook until the water evaporates, the chicken shows no pink at the bone and the oil rises to the top. Add coriander.

Serve it like this

Serve in a bowl with steamed rice, a light soup and raw vegetables with a fish sauce dip, Burmese style.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Myanmar

Kyet thar hin

Burmese chicken curry cooked until the oil rises, rich with onion, garlic and ginger.

60 minTime

50 gProtein each

mediumSpice

Oil returns2 chapters · 1 min read

Make it your way

Grandma's wayChicken curry with onion, garlic, ginger and paprika, cooked until the oil returns.

The original

579kcalsame

50 gproteinsame

3 gfibresame

60minutessame

Kyet thar hin.

Per serving, worked out from the ingredient table.

Ingredients

Chicken, curry cut (bone in chicken, small pieces)1 kg bone in pieces

Turmeric (ground turmeric)1 tsp

Fish sauce2 tbsp

Salt¾ tsp

Onion2 large, pounded or blended

Garlic10 cloves

Gingera big thumb

Cooking oil (vegetable oil)4 tbsp

Paprika2 tsp

Kashmiri chilli powder2 tsp

Shrimp paste1 tsp

Tomato2, chopped

Lemongrass1 stalk, bruised

Water1¼ cups

Coriander leaves (cilantro)chopped

Method

5 steps

1Marinate the chicken with turmeric, fish sauce and salt for 15 minutes.
2Pound or blend the onion, garlic and ginger. Fry in the oil over medium low heat for 12 minutes until golden.
3Add the paprika, chilli and shrimp paste and stir 1 minute. Add the chicken and sear 5 minutes.
4Add the tomato, lemongrass and water, cover and simmer 25 minutes.
5Uncover and cook until the water evaporates, the chicken shows no pink at the bone and the oil rises to the top. Add coriander.

Serve it like this

Serve in a bowl with steamed rice, a light soup and raw vegetables with a fish sauce dip, Burmese style.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kyet thar hin

Make it your way

Ingredients

Method

Kyet thar hin

Make it your way

Ingredients

Method

Make it a meal