Burmese chicken curry (si pyan)

The everyday Burmese curry: no coconut, no cream — just onion, garlic and ginger cooked down until the oil rises to the top.

Method

1. Rub the chicken with turmeric and a pinch of salt.
2. Fry the curry paste and onion base for 3 minutes, add the ngapi and the chicken and turn to coat.
3. Add a cup of water, cover and simmer for 35 minutes.
4. Uncover and cook until the oil separates and sits on top — that is "si pyan", the oil returning.

Kitchen note

Serve with plain rice, a sour soup and a plate of raw vegetables with balachaung.