Entree: Myanmar – Rakhine Coastal – Rakhine Chicken Curry (Spicy coastal Burmese-style chicken curry flavored with roasted aromatics, tangy tamarind, and fermented fish)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.4 kg)
- 3 tbsp (45 ml) vegetable oil
- 2 large shallots, peeled and roughly chopped, about 1 cup (150 g)
- 4 cloves garlic, peeled (about 9/16 oz (16 g))
- 1 1/2 inch (4 cm) piece fresh ginger, peeled and sliced (about 7/8 oz (25 g))
- 6 dried red chilies, seeded and soaked in warm water, about 0.35 oz (10 g) (adjust by heat preference)
- 1 tsp (2 g) ground turmeric
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (2.5 g) ground black pepper
- 2 medium tomatoes, chopped, about 1 1/2 cups (240 g)
- 1 tbsp (15 g) fermented fish paste or ngapi (or 1 tbsp (15 ml) fish sauce if ngapi unavailable)
- 1 tbsp (15 ml) tamarind paste dissolved in 1/4 cup (60 ml) warm water
- 1 cup (240 ml) water or chicken stock
- 1 tbsp (15 ml) fish sauce (optional, for seasoning)
- 1 tbsp (15 ml) palm sugar or brown sugar
- 2 tbsp (30 ml) lime juice or to taste
- Fresh cilantro leaves for garnish (optional)

Show original ingredient measurements

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.4 kg)
- 3 tbsp (45 ml) vegetable oil
- 2 large shallots, peeled and roughly chopped, about 1 cup (150 g)
- 4 cloves garlic, peeled (about 16 g)
- 1 1/2 inch (4 cm) piece fresh ginger, peeled and sliced (about 25 g)
- 6 dried red chilies, seeded and soaked in warm water, about 10 g (adjust by heat preference)
- 1 tsp (2 g) ground turmeric
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (2.5 g) ground black pepper
- 2 medium tomatoes, chopped, about 1 1/2 cups (240 g)
- 1 tbsp (15 g) fermented fish paste or ngapi (or 1 tbsp fish sauce if ngapi unavailable)
- 1 tbsp (15 ml) tamarind paste dissolved in 1/4 cup (60 ml) warm water
- 1 cup (240 ml) water or chicken stock
- 1 tbsp (15 ml) fish sauce (optional, for seasoning)
- 1 tbsp (15 ml) palm sugar or brown sugar
- 2 tbsp (30 ml) lime juice or to taste
- Fresh cilantro leaves for garnish (optional)

Instructions

1. Make a rough paste by blending the shallots, garlic, ginger, soaked dried chilies, and 1 tbsp (15 ml) water until coarse but well combined. Heat the vegetable oil in a large heavy pot over medium heat.
2. Add the paste to the pot and fry, stirring, until it darkens and becomes aromatic and slightly caramelized, about 8–10 minutes. Add turmeric, salt and pepper and cook 1 minute to toast the spices.
3. Add the chicken pieces and brown lightly on all sides, about 6–8 minutes, coating them well with the aromatic paste.
4. Stir in the chopped tomatoes and continue to cook until tomatoes break down, about 5 minutes. Add the fermented fish paste (ngapi) and stir to distribute.
5. Pour in the dissolved tamarind, 1 cup (240 ml) water or stock, fish sauce if using, and palm sugar. Bring to a gentle boil, then reduce heat to low and simmer, covered, until the chicken is tender and sauce is reduced and flavorful, about 25–35 minutes. Skim excess oil if desired.
6. Adjust seasoning with salt, fish sauce, sugar, and lime juice to balance tang, salt, and sweetness. Simmer uncovered a few minutes more if you want a thicker gravy.
7. Serve hot over steamed rice and garnish with fresh cilantro.