Chet Glay Hin (Burmese Chicken Curry)

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“This is a great dish that my friend, Tim in England, turned me on to.”
1hr 20mins

Ingredients Nutrition


  1. Place the chicken on a tray.
  2. Mix all the ground spices and salt together, and rub it into the chicken pieces.
  3. Allow to rest for 30 minutes.
  4. Meanwhile, puree the onion, garlic, ginger and chili.
  5. When ready, heat the oil in a heavy pan until medium hot, and fry the chicken in batches until well coloured all over.
  6. Set aside in a dish.
  7. Add the pureed ingredients and fry over a high heat, stirring constantly until all the water has evaporated, and you can see the oil separate from the mass; this should take about 5-10 minutes.
  8. Add the curry leaves and fry for a minute.
  9. Add the stock, return the chicken and any juices that have come out and bring to the boil.
  10. Turn the heat way down to a bare simmer, and cover the pan, or else transfer the pan contents to a crockpot.
  11. Simmer slowly for about 1 hour, or if in a crockpot, for up to 6 hours, but no more.
  12. 10 mins before serving, add fish sauce and lime juice to taste, about a tblsp of each is good.
  13. Serve with steamed rice and chupatis.

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