Burmese Chicken Curry - Chet Tha Sipyan

Curry in Burmese is called ‘Sipyan’ which literally means ‘oil returns’, a sign that the gravy is ready. Although it’s called a curry, very few spices are used.  The color is achieved with the help of tomato paste and the flavor is created by simmering the pureed onion, garlic, red chilli and tomato paste long and slow. Sipyan tastes great cooked with chicken, duck, pork, beef or plain vegetables, served over a bed of Ohn Htamin or Burmese coconut rice.

Serves: 4

Cooking time: 1 hr.

Ingredients 

6 boneless skinless chicken thighs, each cut in half
¼ tsp. ground turmeric

¼ tsp. salt

1 Tbsp. fish sauce

1 Tbsp. vegetable oil

1 large russet potato, cut into 1 inch cubes

1 large onion, chopped

4 garlic cloves, crushed

2 tsp. tomato paste

1 teaspoon crushed dried chillies or Kashmiri mirch

½ teaspoon paprika

½ tsp. shrimp paste (a.k.a. ngapi)

6 Tbsp. vegetable oil

½ cup simmering chicken broth or water
sliced jalapeno peppers for garnish

Directions 

1. Marinate first five ingredients for at least 30 mins.

2. Blanch onion and garlic in boiling water.

3. Puree onion, garlic, tomato  & shrimp pastes, chilies or mirch & paprika.

4. Heat 6 Tbsp. oil in a large skillet or wok, over medium high heat.

5. Add pureed onion and cook over medium-low heat until oil resurfaces.

6. Add potatoes, cover and simmer for 15 minutes.

7. Add chicken, give it a quick stir then add the simmering broth.

8. Cover and simmer until chicken is tender for about half an hour.

9. Adjust salt to taste and serve with Ohn Htamin (Burmese Coconut Rice).