Method
- Combine the chicken with onion paste, ginger, garlic, turmeric, chili powder, fish sauce, ngapi, soy sauce, tamarind, peanut oil, salt and bay leaves in a heavy pot. Mix thoroughly.
- Cook over medium-high heat, stirring, for 6 minutes. The water releases; the mixture sizzles.
- Add water; bring to a simmer. Reduce heat to low; cover and cook 30 minutes.
- Uncover; increase heat to medium. Cook another 12 minutes uncovered. The chicken should be fully cooked, the gravy reduced; the oil should rise to the surface in clear red.
- The si pyan moment indicates the curry is done. Discard bay leaves.
- Garnish with cilantro. Serve with steamed rice and a tomato salad on the side. Burmese chicken curry is gentler than the beef or pork versions; good for everyday eating.
Common questions
Can Kyet Tha Hin be made ahead?
Kyet Tha Hin is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 50 minutes.
Is Kyet Tha Hin spicy?
Kyet Tha Hin as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Kyet Tha Hin vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Kyet Tha Hin to make at home?
Kyet Tha Hin is approachable for a home cook with basic stove skills — total time about 65 minutes, no special technique required.
Can Kyet Tha Hin be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Cultural Note
Kyet tha hin is the Burmese chicken curry — the everyday version of the heavier wet tha hin (pork) and amè hin (beef). The dish uses the same oil-rising technique but cooks faster because chicken is more tender. Burmese restaurant menus typically offer chicken, pork, beef and fish versions of this base curry; each cooks the same way with adjusted timing. The dish is paired with steamed rice and a Burmese salad (sometimes lahpet thoke, sometimes a tomato or shan tofu salad). Vegetarians make 'pyaung phu hin' — the same curry with mushrooms or tofu.
