作法
- 厚底鍋中將雞肉、洋蔥泥、薑、蒜、薑黃粉、辣椒粉、魚露、ngapi、醬油、羅望子醬、花生油、鹽與月桂葉徹底拌勻。
- 中大火邊煮邊翻 6 分鐘——水分釋出，混合物滋滋響。
- 加水煮滾後轉小火，蓋鍋煮 30 分鐘。
- 開蓋轉中火再煮 12 分鐘。雞肉應全熟、醬汁收稠，紅油浮上表面。
- Si pyan 時刻代表咖哩完成。撈掉月桂葉。
- 撒上香菜，配白飯與一旁的番茄沙拉享用。緬甸雞咖哩比牛、豬版本柔和，適合日常餐桌。
Common questions
Can 緬甸雞肉咖哩 be made ahead?
緬甸雞肉咖哩 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 緬甸雞肉咖哩 spicy?
緬甸雞肉咖哩 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 緬甸雞肉咖哩 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 緬甸雞肉咖哩 to make at home?
緬甸雞肉咖哩 is approachable for a home cook with basic stove skills — total time about 65 minutes, no special technique required.
Can 緬甸雞肉咖哩 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.
文化背景
Kyet tha hin 是緬甸的雞肉咖哩——比 wet tha hin（豬）與 amè hin（牛）更日常的版本。同樣使用「油浮」手法，但因雞肉較嫩，料理時間較短。緬甸餐廳通常以同一個基底咖哩做雞、豬、牛、魚四種版本，只是烹調時間調整。配白飯與緬甸沙拉（lahpet thoke、番茄沙拉或撣邦豆腐沙拉）。素食者做「pyaung phu hin」——同樣的咖哩搭配菇類或豆腐。
