One of our family’s staple dinners has been Kyet Si Pyan (Chicken Curry), which I always cook right before dinner and serve piping hot. Burmese cuisine has been my favorite cuisine that I grew up on, and this recipe remains special since it’s been passed down from my mom.

Recipe Details

Ingredients

• 500-600g bone-in chicken thigh (skin on)
• 6 cloves of garlic, small diced
• 3 shallots, medium diced
• 2 medium-sized potatoes (waxy ones are preferred)
• 3 tbsp neutral oil
• 20g of grated ginger
• 1 cup of all-purpose flour
• 3 green chilies (destemmed and washed)
• Handful of coriander (destemmed and washed)

For Seasonings

• Salt to taste
• ½ tsp white pepper
• 2 tsp paprika (1 tsp for seasoning, 1 tsp for pan)
• 2 tsp turmeric (1 tsp for seasoning, 1 tsp for pan)
• 2 tsp fish sauce
• 1 tsp light soy sauce

Steps

1) Chicken prep. Score the chicken with diagonal lines and place in a deep bowl. Add in the flour along with 2-3 cups of water. Massage in the mixture and wash with water until the liquid runs clear. Strain and pat dry.

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2) In a big bowl, add the chicken along with 1 tsp of paprika and turmeric, white pepper, fish sauce, light soy sauce, 1 tbsp of oil, and half the grated ginger. Massage thoroughly. Cover with plastic wrap and rest in the fridge for at least an hour.

3) Wash and peel the potatoes, and cut into large chunks. Place in a bowl and add clean water until it covers the potatoes; set aside.

4) In a large wok, add 2 tbsp of neutral oil and heat up to medium-high heat. Add diced garlic, shallots, and grated ginger. Cook for about 3-4 minutes, until it starts to turn golden. Stir in 1 tsp of paprika and 1 tsp of turmeric.

5) Add the chicken skin side down and let the skin develop a golden color. Stir after 2-3 minutes and add only 1-2 tbsp of water to deglaze the pan.

6) Put a lid on and allow to cook at low heat for 2-3 minutes. Sieve out the potatoes, then pat dry, toss them into the pan, and continue cooking for 15-20 minutes. Add a splash of water if the pan looks dry and is about to stick.

7) Insert a fork to check if the potatoes are tender. Continue cooking for about 3 minutes with the lid off. Chicken is done when the thickest part reaches around 75°C / 167°F.

8) Toss in the green chilies and stir gently. Finish by adding salt to taste. Remove from heat and top with coriander. Serve over a bowl of white rice for a classic Burmese-style dinner.

Practical Tips

• Only score about ½ inch into the chicken thigh; do not slice too deep since it can overcook the chicken.
• When grating the ginger, make sure to keep the juice intact. The juice from the ginger helps to tenderize the chicken while boosting the flavor of the garlic.
• Use Yukon Gold potatoes or any waxy potatoes for the closest result to a traditional Burmese curry.