Every month, Daw Thein Myint the head chef of Yangon’s popular Padonmar Restaurant offers a step by step guide to cooking Burmese dishes in the comfort of your own home. Bringing 35 years of experience to the table Daw Thein Myint insists, “the secret is in the spoon”, meaning keep dipping your spoon into the broth, adjust the ingredients and feel free to veer away from exact recipe specifications.

Strongly influenced by neighboring India, China and Thai cuisine Burmese food also reflects the myriad of ethnic minorities throughout the land.

This month’s dish, Traditional Chicken Curry knows no barriers and can be found almost every market and home throughout Burma.



2-3 bay leaf

6 -7 Garlic cloves, crushed

1 Potato, diced

1 ½ t-spoons of mushroom seasoning

½ t-spoon of turmeric

1 t-spoon of masala

4 t-spoons of minced ginger

2 t-spoons of chili powder

2 red onions, chopped

3 tablespoons of sunflower oil

8 pieces of raw chicken, cut into

4 inch chunks

2 t-spoons of fish sauce

Chicken Curry_Hongsar Wadee_indepth


  1. Rub chicken thighs with chili powder, masala and salt. Cover and set aside.
  2. Place onions, garlic, ginger, turmeric and mushroom seasoning in a blender with 2 tablespoons of water and blend into a smooth paste.
  3. Heat the oil in a large, lidded skillet over medium heat. Cook and stir onion mixture until darkened, about 7 minutes.
  4. Stir in chicken thighs and cook for 3 to 4 minutes,
  5. Add bay leaf, potato and fish sauce. Cook for 2 minutes.
  6. Stir in 1 cup of water and bring the curry to a boil. Cover and reduce heat to low and cook until the chicken begins to fall apart, stirring occasionally, 25 to 35 minutes.
  7. Remove lid and increase heat. Cook until the sauce is reduced, about 5 minutes. Skim off any excess oil from the top.




Preparation time

less than 30 mins

Cooking time

30 minutes


Serves 4


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