Kyet Thar Hin (Traditional Burmese Golden Shallot, Ginger & Lemongrass Chicken Curry) – Authentic Myanmar Recipe
Built on Myanmar’s foundational golden trinity of slow-cooked shallots, garlic, and ginger with bruised lemongrass.
- Country of Origin
- 🇲🇲 Myanmar (Southeast Asia, Asia)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Chicken thigh pieces, Quartered Yukon Gold potatoes, Steamed white rice, Caramelized shallot-garlic-ginger paste, Bruised lemongrass
Ingredients for Kyet Thar Hin (Traditional Burmese Golden Shallot, Ginger & Lemongrass Chicken Curry) (4 Servings)
- 1.25 lbs (or 2.5 cups) chicken thigh pieces, prepped into bite-sized pieces
- 1.5 cups quartered Yukon Gold potatoes, washed and trimmed
- 1 cup steamed white rice
- 1 medium onion and 3 cloves garlic, finely minced with caramelized shallot-garlic-ginger paste
- 1.5 tbsp traditional Myanmar seasoning (bruised lemongrass, turmeric, paprika, masala pinch)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown chicken thigh pieces for 5 minutes.
- Add minced onion, garlic, caramelized shallot-garlic-ginger paste, and bruised lemongrass, turmeric, paprika, masala pinch, stirring for 2 minutes until deeply aromatic.
- Add quartered Yukon Gold potatoes and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in steamed white rice right before serving warm.