Fragrant, warming, and full of depth — Burmese Chicken Curry is a comforting, slow-simmered dish made with tender chicken, onions, and a savory blend of Southeast Asian spices. It’s not overly spicy but deeply flavorful, with a mellow heat that builds gently.

Origin Burmese Chicken Curry (Ohn Hnhet Chet)

This curry is a staple in Myanmar (Burma), where Indian, Chinese, and Thai influences blend beautifully. Unlike many other Asian curries, Burmese curry relies heavily on a base of caramelized onions, garlic, and ginger — and is often oil-rich, but never coconut-heavy.

What I Love About This Recipe

It’s incredibly aromatic and soul-satisfying. The caramelized onion base creates a rich, velvety sauce, and the slow-cooked chicken falls apart with every bite. It’s perfect over rice and even better the next day.

Also Read : Hawaiian Macaroni Salad

Burmese Chicken Curry (Ohn Hnhet Chet)

Recipe by RecipeWikkiCourse: Random

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

550

kcal

Ingredients

• 2 lbs bone-in chicken pieces (thighs or drumsticks preferred)

• 2 large onions, thinly sliced

• 1 tbsp ginger, minced

• 1 tbsp garlic, minced

• 2–3 tbsp neutral oil (like sunflower or peanut oil)

• 2 tsp turmeric powder

• 1 tsp paprika (for color)

• ½ tsp chili powder (adjust to taste)

• 2 tsp fish sauce (or salt, to taste)

• 1 cup water or chicken stock

• Optional: chopped tomatoes or a splash of lime juice for brightness

• Fresh cilantro or green chili, for garnish

Directions

• Heat oil in a deep pot over medium heat. Add onions and cook slowly, stirring often, until they’re deeply golden and caramelized — about 15–20 minutes.
• Add garlic and ginger, and cook for 1–2 more minutes until fragrant.
• Stir in turmeric, paprika, chili powder, and chicken pieces. Toss to coat chicken evenly in the onion-spice mixture.
• Add fish sauce and water or stock. Bring to a simmer, then cover and cook on low heat for 30–40 minutes, stirring occasionally, until the chicken is tender and the sauce is thickened.
• Taste and adjust seasoning. If using, stir in chopped tomatoes or a squeeze of lime for added brightness.
• Serve hot over steamed rice, garnished with cilantro or fresh chilies.

Notes

• For a richer sauce, cook the curry uncovered for the last 10 minutes.
• The curry thickens and deepens in flavor overnight — it’s fantastic as leftovers.
• Traditionally served with rice, pickled vegetables, and sometimes a side of boiled egg.