Burmese Chet Tha Sipyan - Chicken in Red Curry Sauce

Chet Tha Sipyan

In Burmese, Chet Tha (chicken meat) Sipyan (oil returns) is a chicken gravy in which oil floats to the top. The vibrant red color in the gravy is achieved through generous amounts of Kashmiri mirch or paprika. The wings are marinated with fish sauce, turmeric powder and paprika, fried until golden brown, then simmered in a red curry sauce. Boiled new baby potatoes are added for a contrast in texture.

Ingredients

6 whole chicken wings, disjointed at the tips, wingettes and drumettes

2 Tbsp. fish sauce

1/2 tsp. turmeric powder

1/2 tsp. Kashmiri mirch/paprika

1 Tbsp. vegetable oil

6 Tbsp. vegetable oil

1 large onion, halved and sliced

1 Tbsp. ginger paste

1 Tbsp. garlic paste

2 Tbsp. tomato ketchup

1/2 tsp. ngapi (fermented shrimp paste)

2 cups simmering chicken broth

salt to taste

4 stalks cilantro, minced

12 baby potatoes, boiled, peeled and halved

Directions

1. Marinate first five ingredients for 30 minutes.
2. Heat oil in a skillet over medium-high heat.
3. Fry chicken pieces until golden brown, remove and set aside.
4. Fry onion slices in the same oil until translucent.
5. Add ginger and garlic pastes, ketchup and shrimp paste.
6. Stir-fry until oil returns to surface, add potatoes and fried chicken.
7. Add chicken broth to skillet and bring to a boil.
8. Lower heat to medium-low, cover skillet and simmer for 10 minutes.
9. Adjust salt to taste and keep on a low simmer until oil floats to the surface.
10. Garnish with cilantro and serve with steamed rice.