Entree: Myanmar – Kachin & Northern Myanmar – ကချင်ကြက်ဟင်း ➤ Kachin kyet hin (A hearty Kachin-style chicken curry braised with aromatics, fermented soybean and fresh herbs)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

- 2.5 lb (1.1 kg) bone-in chicken thighs, skin-on or off, approx. 6–8 pieces
- 3 tbsp (45 ml) vegetable oil
- 1 large onion, thinly sliced, about 8 oz (225 g)
- 6 garlic cloves, minced, about 1.5 oz (45 g)
- 2 in (5 cm) piece fresh ginger, minced, about 1 oz (30 g)
- 2 tbsp (30 g) fermented soybean paste (or mild miso as substitute)
- 1 tsp (2 g) ground turmeric
- 1 tbsp (8 g) ground coriander
- 1 tsp (5 g) freshly ground black pepper
- 2 medium tomatoes, chopped, about 10 oz (280 g)
- 4 green chilies, slit lengthwise (adjust to taste)
- 1 cup (240 ml) chicken stock or water
- 2 medium potatoes, cut into large chunks (optional), about 10 oz (280 g)
- 1 tsp (5 g) salt, plus more to taste
- 2 tbsp (30 ml) fish sauce or soy sauce (to taste)
- 1/2 cup (packed) cilantro leaves with tender stems, about 15 g
- 2 tbsp (30 ml) fresh lime juice or tamarind water (for brightness)
- 2 tbsp (30 g) roasted crushed peanuts or toasted sesame seeds for garnish (optional)

Instructions

1. Pat the chicken pieces dry and season lightly with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp (30 ml) oil in a large heavy skillet or Dutch oven over medium-high heat and brown the chicken on all sides, 4–6 minutes per side; remove and set aside.
2. Add the remaining 1 tbsp (15 ml) oil to the pan. Reduce heat to medium, add the sliced onion and cook until soft and beginning to brown, 6–8 minutes. Stir in garlic and ginger and cook 1–2 minutes until fragrant.
3. Add the fermented soybean paste, turmeric and ground coriander to the pan; cook, stirring, 1–2 minutes to bloom the spices. Add the chopped tomatoes and green chilies and cook until tomatoes break down, 4–6 minutes.
4. Return the browned chicken to the pan along with any juices, add the potatoes (if using) and pour in 1 cup (240 ml) chicken stock or water to just come up around the pieces. Bring to a simmer, cover, and braise gently for 25–30 minutes until chicken is cooked through and potatoes are tender.
5. Uncover, stir in fish sauce or soy sauce and lime juice or tamarind water; simmer uncovered 3–5 minutes to thicken the sauce and balance seasoning. Adjust salt and heat as needed.
6. Stir in cilantro leaves just before serving and sprinkle with roasted peanuts or toasted sesame seeds if using. Serve hot with steamed rice or flatbreads.