Burmese Chicken Curry (Ohn Hnhet Chet)

Name: Burmese Chicken Curry (Ohn Hnhet Chet)
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
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

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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.

Contents

Origin Burmese Chicken Curry (Ohn Hnhet Chet)What I Love About This Recipe Burmese Chicken Curry (Ohn Hnhet Chet)Ingredients Directions Notes

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.

Burmese Chicken Curry (Ohn Hnhet Chet)

Recipe by RecipeWikkiCourse: Random

Servings

servings

Prep time

minutes

Cooking time

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.

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