Entree: Myanmar – Bamar Central Myanmar – ကြက်သားဟင်း ➤ kyet thar hin (Burmese chicken stew in a light spiced broth flavored with turmeric, ginger, garlic, and fish sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.36 kg)
- 3 tbsp (45 ml) vegetable oil
- 1 large onion, thinly sliced, approx. 8 oz (225 g)
- 5 cloves garlic, minced
- 2-inch (5 cm) piece fresh ginger, minced
- 2 tsp (6 g) ground turmeric
- 3 small green chilies, slit
- 1 large tomato, chopped, approx. 6 oz (170 g)
- 2 tbsp (30 ml) fish sauce
- 4 cups (960 ml) chicken stock or water
- 2 medium potatoes, peeled and halved, approx. 12 oz (340 g)
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (2 g) ground black pepper
- 2 tbsp (30 ml) lime juice
- 1/4 cup (15 g) fresh cilantro leaves, roughly chopped for garnish

Instructions

1. Pat the chicken pieces dry and season lightly with 1/2 tsp salt and 1/4 tsp black pepper. Heat the oil in a large pot over medium-high heat and brown the chicken on all sides, working in batches if needed; remove and set aside.
2. In the same pot reduce heat to medium, add the sliced onion and sauté until soft and golden, about 6–8 minutes. Add the garlic and ginger and cook 1–2 minutes until fragrant.
3. Stir in the turmeric and green chilies and cook 30 seconds, then add the chopped tomato and cook until it breaks down and forms a saucy base, about 4–5 minutes.
4. Return the browned chicken to the pot, add the fish sauce and pour in the chicken stock or water. Bring to a gentle boil, then reduce heat to a simmer.
5. Add the potatoes, cover, and simmer until the chicken is cooked through and tender and the potatoes are soft, about 25–30 minutes. Skim any excess fat from the surface.
6. Adjust seasoning with remaining salt and pepper and more fish sauce if needed, stir in the lime juice, and finish with chopped cilantro. Serve hot with steamed rice or flatbread.