Entree: Myanmar – Bamar Central Myanmar – မြန်မာ ဟင်း ➤ myanma hin (Savory Burmese chicken curry simmered with aromatics and warm spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, about 8 oz (225 g), thinly sliced
- 4 cloves garlic, minced, about 0.5 oz (15 g)
- 1 tbsp (15 g) fresh ginger, grated
- 1 tsp (2 g) turmeric powder
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cumin
- 1 tsp (2 g) paprika or red chili powder, adjust to taste
- 1 (2-inch (5.08 cm)) cinnamon stick
- 2 medium tomatoes, chopped, about 8 oz (225 g)
- 1 cup (240 ml) chicken stock or water
- 1 tbsp (15 ml) fish sauce
- 1 tsp (5 g) fermented shrimp paste or ngapi, optional
- 2 medium potatoes, peeled and quartered, about 10 oz (280 g)
- 1 tsp (6 g) salt, or to taste
- 2 tbsp (8 g) fresh cilantro, chopped for garnish
- 1 lime, cut into wedges for serving

Show original ingredient measurements

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, about 8 oz (225 g), thinly sliced
- 4 cloves garlic, minced, about 0.5 oz (15 g)
- 1 tbsp (15 g) fresh ginger, grated
- 1 tsp (2 g) turmeric powder
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cumin
- 1 tsp (2 g) paprika or red chili powder, adjust to taste
- 1 (2-inch) cinnamon stick
- 2 medium tomatoes, chopped, about 8 oz (225 g)
- 1 cup (240 ml) chicken stock or water
- 1 tbsp (15 ml) fish sauce
- 1 tsp (5 g) fermented shrimp paste or ngapi, optional
- 2 medium potatoes, peeled and quartered, about 10 oz (280 g)
- 1 tsp (6 g) salt, or to taste
- 2 tbsp (8 g) fresh cilantro, chopped for garnish
- 1 lime, cut into wedges for serving

Instructions

1. Heat the oil in a large heavy pot over medium heat. Add the cinnamon stick and sliced onion and cook, stirring occasionally, until the onion is deep golden, about 10–12 minutes.
2. Add the garlic and ginger and sauté for 1–2 minutes until fragrant. Stir in turmeric, coriander, cumin, and paprika and cook 30 seconds to bloom the spices.
3. Add the chicken thighs and brown lightly on all sides, about 4–5 minutes. Add the chopped tomatoes and cook until they break down, 3–4 minutes.
4. Pour in the chicken stock, fish sauce, and shrimp paste (if using). Add the potatoes and bring to a simmer. Reduce heat to low, cover, and simmer gently 25–30 minutes, until chicken is cooked through and potatoes are tender.
5. Adjust seasoning with salt and additional fish sauce if needed. Remove cinnamon stick. Garnish with chopped cilantro and serve with lime wedges alongside steamed rice.