Chet Oo Chin Hin - Burmese Egg Curry

Chet Oo Chin Hin

Chet = Chicken 

Oo = Egg

Chin = Sour

Hin = Curry or Gravy

I love the convenience of combining all the ingredients for this egg curry in one skillet and simmering over medium-low heat until oil rises to the surface. 


Ingredients
6 eggs, boiled & peeled
1 russet/baking potato, boiled & peeled and cut in chunks
2 Tbsp. deep fried onions
1 tsp. deep fried garlic
1 large onion, minced
1 large tomato, minced
1 Tbsp. garlic paste
1 Tbsp. ginger paste
1 Tbsp. tomato ketchup
1 Tbsp. tamarind paste or vinegar
1 tsp. chili paste
1 tsp. ngapi/shrimp paste
4 Tbsp. vegetable oil
salt to taste
2 cups hot water or chicken broth

Garnish
6-7 red chilies, left whole
4-6 stalks minced cilantro for garnish (optional)

Directions

1. Place all ingredients in a sauce pan over medium-high heat and bring to a boil.
2. Lower heat to medium-low and simmer, uncovered, for 20-25 minutes until potatoes soften and oil floats to the top.
3. By this time most of the liquid will have evaporated.
4. Garnish with whole red chilies and cilantro.

Serve over a mound of hot, steamed, long-grain rice.