Burmese curry, also known as Hin in Myanmar, is distinguished by its subtle aromas and fresh ingredients. Often less spicy than Thai curries, this dish stands out for its abundance of vegetables and protein, as well as its creamy texture achieved with coconut milk. Perfect for those seeking a fragrant Asian dish without extreme heat, this curry is naturally gluten-free and easily adaptable to individual tastes.

Burmese chicken curry

Burma

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Servings: 4

Cooking method: Traditional

Ingredients

Servings

• 500g of chicken ( thighs or breast)

• 2 medium onions, finely sliced

• 4 cloves of garlic, crushed

• 2 cm of fresh ginger, grated

• 1 can of coconut milk (400 ml)

• 3 medium-sized tomatoes, chopped

• 2 Tbsp of vegetable oil

• 1 tsp ground turmeric

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 teaspoon of sweet paprika

• 1 tsp shrimp paste (optional)

• Salt and pepper, to taste

• A few fresh coriander leaves, for garnish

Preparation

1. Prepare the ingredients: Before you begin, make sure all the ingredients are chopped and ready. This will make the curry cook faster and easier.
2. Sauté the aromatics: In a large saucepan, heat the oil over medium heat. Add the onions and sauté until golden and translucent, about 5 minutes. Then stir in the garlic and ginger and cook for another 2 minutes, stirring to prevent burning.
3. Add the spices: Add the turmeric, cumin, ground coriander, and paprika to the pan. Mix well and let the spices cook for 1 to 2 minutes, until they release their aromas.
4. Stir in the tomatoes and shrimp paste: Add the chopped tomatoes and shrimp paste (or miso). Cook until the tomatoes break down and form a thick sauce, about 5 minutes.
5. Add the chicken or tofu: Stir in the chicken (or tofu) pieces and mix to coat them in the spicy sauce. Cook for 5 minutes, until the chicken begins to brown.
6. Add the coconut milk: Pour in the coconut milk and bring to a boil. Then reduce the heat and simmer for 15 to 20 minutes, until the chicken is cooked through and the sauce has thickened. Season with salt and pepper to taste.
7. To finish: Serve the curry hot, garnished with fresh coriander leaves, accompanied by rice for a complete meal.

Note

Burmese curry tastes even better the next day, once the flavors have had time to develop. You can adjust the consistency of the sauce by adding more or less coconut milk to suit your taste.

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