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    Burmese Chicken Curry (Ohn Hnhet Chet)

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    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)
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    Burmese Chicken Curry (Ohn Hnhet Chet)

    Recipe by RecipeWikki
    Course: 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 l arge 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)

    • 1/2 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.

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