Burmese Chicken Curry
Burmese curry logic: meat simmered in an onion-ginger-garlic masala and its own oil, without coconut or heavy spice — the oil that rises is the sauce. Ingredients: chicken, onions (many), garlic, ginger, turmeric, paprika, fish sauce, oil, cilantro, lemongrass (optional).
What it is
Burmese curry logic: meat simmered in an onion-ginger-garlic masala and its own oil, without coconut or heavy spice — the oil that rises is the sauce. Ingredients: chicken, onions (many), garlic, ginger, turmeric, paprika, fish sauce, oil, cilantro, lemongrass (optional). Recipe: 1) Marinate chicken with turmeric and fish sauce. 2) Fry onions slowly until they melt into a base. 3) Add garlic, ginger and chicken; splash water; simmer. 4) Cook until the oil separates and glistens on top ('see pyan'). Serve: with rice, a sour soup, ngapi and raw vegetables for balance. Flavor: deep onion sweetness, gentle spice, oil-rich. History: Burmese curries sit between Indian and Southeast Asian styles; a proper hin must return its oil — a sign of patience every Burmese cook watches for. See also: Mohinga, Lahpet Thoke.
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