Khin Hye

Khin Hye is a traditional Burmese dish made with chicken, coconut milk, and spices. It’s a flavorful and aromatic curry that is relatively simple to prepare. Here's a classic recipe for making Khin Hye:

Khin Hye (Burmese Chicken Curry)

Ingredients:

• For the Curry:

  • 1.5 pounds (680 g) chicken (bone-in or boneless, cut into pieces)
  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon turmeric powder
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon chili powder (adjust to taste)
  • 1/2 teaspoon salt (adjust to taste)
  • 1 can (13.5 oz/400 ml) coconut milk
  • 1 cup (240 ml) chicken broth
  • 2 tablespoons fish sauce (or soy sauce for a vegetarian version)
  • 1 tablespoon tamarind paste or 1 tablespoon lemon juice (for tanginess)
  • 1 tablespoon sugar (optional, to balance flavors)
  • Fresh cilantro or Thai basil for garnish (optional)

• For Serving:

  • Steamed rice
  • Additional fresh cilantro or Thai basil (for garnish)

Instructions:

1. Prepare the Chicken:

   • Clean and cut the chicken into pieces if not pre-cut. Pat the pieces dry with paper towels.

2. Cook the Aromatics:

   • Heat the vegetable oil in a large pot or Dutch oven over medium heat.
   • Add the finely chopped onion and cook until softened and translucent, about 5 minutes.
   • Stir in the minced garlic and grated ginger. Cook for an additional minute until fragrant.

3. Add the Spices:

   • Add the turmeric powder, paprika, ground cumin, ground coriander, chili powder, and salt.
   • Stir well to coat the onions, garlic, and ginger with the spices and cook for 1-2 minutes to toast the spices and enhance their flavor.

4. Cook the Chicken:

   • Add the chicken pieces to the pot and stir to coat with the spice mixture.
   • Cook the chicken until it starts to brown, about 5-7 minutes.

5. Add Liquids:

   • Pour in the coconut milk and chicken broth. Stir to combine.
   • Add the fish sauce, tamarind paste or lemon juice, and sugar if using.
   • Bring the mixture to a boil, then reduce the heat to low and let it simmer.

6. Simmer:

   • Cover the pot and let the curry simmer gently for about 30-40 minutes, or until the chicken is cooked through and tender, and the sauce has thickened.

7. Adjust Seasoning:

   • Taste the curry and adjust seasoning as needed. You can add more salt, fish sauce, or tamarind paste to balance the flavors to your liking.

8. Serve:

   • Serve the Khin Hye hot over steamed rice.
   • Garnish with fresh cilantro or Thai basil if desired.

Tips:

• Tamarind Paste: If you don't have tamarind paste, lemon juice or vinegar can be used for a similar tangy effect.
• Thickening Sauce: If the curry sauce is too thin, you can simmer it uncovered for a few extra minutes to reduce and thicken it. Alternatively, mix a little cornstarch with water and stir it in.
• Vegetarian Option: For a vegetarian version, substitute chicken with tofu or chickpeas and use vegetable broth instead of chicken broth.

Enjoy your flavorful and comforting Khin Hye!