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Kyet tha Kar la Thar Hin (Chicken and Squash Curry)

Kyet tha Kar la Thar Hin (Chicken and Squash Curry) is a traditional Myanmar (from Burma) recipe for a classic curry of chicken in a spiced garlic and onions base with gourd or squash that's flavoured with fish sauce and shrimp paste. The full recipe is presented here and I hope you enjoy this classic Myanmar version of: Chicken and Squash Curry (Kyet tha Kar la Thar Hin).

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Serves:

4

Rating: 4.5 star rating

Tags : CurrySpice RecipesChicken RecipesFowl RecipesVegetable RecipesMyanmar Recipes


Ingredients:

1.3kg chicken
10cm piece of gourd or green squash
4 lemongrass stalks, (white central cores only)
2 tsp hot chilli powder
4 tbsp fish sauce
10 tbsp cooking oil
1/2 tsp ground turmeric
2 tsp salt
1 tsp shrimp paste
4 onions, finely chopped
6 garlic cloves, pounded to a paste
10 green chillies, pounded to a paste

Method:

Wash and dry the chicken, then cut into serving-sized pieces. Rub the salt and turmeric over the chicken, then set aside to marinate.

Peel the gourd and cut into 3cm chunks. Wash the lemongrass, then tie the stalks onto a bundle.

Heat the oil in a cooking pot. When hot, add the onions, garlic, chilli powder and lemongrass. Stir until fragrant then add the chicken pieces along with 1l water, the fish sauce and the shrimp paste.

Cook for about 45 minutes, or until the chicken is tender. Stir well to combine then take off the heat.

Mix together the shrimp paste with the garlic and chillies. Stir into the curry and serve immediately, accompanied by plain boiled rice.