Chet Glay Hin (Burmese Chicken Curry) Recipe

Name: Chet Glay Hin (Burmese Chicken Curry)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large chicken, skinned and cut at the joint; 1 teaspoon ground cassia; 1 teaspoon ground turmeric; 1 teaspoon ground cumin; 1 teaspoon salt; 1/2 teaspoon ground allspice; 1 teaspoon ground red chili pepper; 2 medium onions; 6 garlic cloves; 1 inch gingerroot; 2 green chilies; 6 tablespoons oil; 6 curry leaves; 1 1/2 pints chicken stock or 1 1/2 pints vegetable stock; fish sauce; lime juice

Servings: persons

1 large chicken, skinned and cut at the joint
1 teaspoon ground cassia
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground allspice
1 teaspoon ground red chili pepper
2 medium onions
6 garlic cloves
1 inch gingerroot
2 green chilies
6 tablespoons oil
6 curry leaves
1 1/2 pints chicken stock or 1 1/2 pints vegetable stock
fish sauce
lime juice

1
Place the chicken on a tray.
2
Mix all the ground spices and salt together, and rub it into the chicken pieces.
3
Allow to rest for 30 minutes.
4
Meanwhile, puree the onion, garlic, ginger and chili.
5
When ready, heat the oil in a heavy pan until medium hot, and fry the chicken in batches until well coloured all over.
6
Set aside in a dish.
7
Add the pureed ingredients and fry over a high heat, stirring constantly until all the water has evaporated, and you can see the oil separate from the mass; this should take about 5-10 minutes.
8
Add the curry leaves and fry for a minute.
9
Add the stock, return the chicken and any juices that have come out and bring to the boil.
10
Turn the heat way down to a bare simmer, and cover the pan, or else transfer the pan contents to a crockpot.
11
Simmer slowly for about 1 hour, or if in a crockpot, for up to 6 hours, but no more.
12
10 mins before serving, add fish sauce and lime juice to taste, about a tblsp of each is good.
13
Serve with steamed rice and chupatis.

571

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 large chicken, skinned and cut at the joint, 1 teaspoon ground cassia, 1 teaspoon ground turmeric, 1 teaspoon ground cumin, and more.

Yes, Chet Glay Hin (Burmese Chicken Curry) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chet Glay Hin (Burmese Chicken Curry)

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