Burmese masala chicken (Kyet thar masala hin)

Burmese cuisine has been tremendously influenced by Indian cuisine. The reason for this is proximity and trade. Indian traders have traded through Myanmar for centuries, leaving a footprint of Indian influences, including curries, biryani, and lentils, in Burma. In addition, the Colonisation of India by the British East India Company led to merchants and civil servants fleeing India and settling in then Burma.

This curry is a quintessential example of the confluence of cooking techniques and ingredients. The spice levels and flavour profile are bold, and the dish is banging. The sauce is thick, covering the noodles well or saturating the rice. This is not a dish that can be ignored, but one your guests will love.

Mandalay is not just a cookbook; it is an eye into the culture and customs of the cuisine of Myanmar. The book is packed with recipes and stories about Mimi that bring these recipes together beautifully. The recipes are quite simple in terms of ingredients, without any special ingredients generally required, but the flavours are authentic and delicious. This is a lovely book to be used as an introduction to Burmese cooking, and it is one I will be cooking from often.

For more recipes from this amazing cookbook, click here.

Ingredients:

For the masala paste:

2 onions, chopped

6 curry leaves

2 Thai chillies, or to taste

2-3 cloves garlic

1 teaspoon ginger paste

3 sprigs of cilantro

1 teaspoon ground cumin seeds

1 teaspoon chilli powder, or to taste

1 teaspoon ground coriander seeds

1/2 teaspoon turmeric

3-4 tablespoons water

For the chicken:

3 tablespoons peanut or other oil

6 boneless chicken thigh fillets or two breasts, cut into 1 1/2-inch dice

Salt, to taste

6 cups water

2 potatoes, peeled and cut ito 4 chunks

Cilantro, to garnish

Add all the ingredients for the masala paste to a small blender and blitz to a smooth paste. Set aside.

Add the oil to a deep pot and heat on a medium-low flame. Add the masala paste and fry for about 5 minutes, stirring almost continually so the masala does not stick and burn. The masala will turn aromatic and a shade darker, and the oils will start to pool on the surface.

Add the chicken and cook until the chicken is white and the masala has coated the chicken well. Add the salt and water, then bring the mixture to a boil. Cover and simmer for 30 minutes.

Add the potatoes and continue to simmer for 20 minutes. The oils should again have floated to the surface in small pools. Taste for salt and adjust as needed; the potatoes should be cooked through. The curry should have a thick consistency with the masala clinging to the meat heavily.

Serve hot, garnished with cilantro and noodles or rice.