Fiery Burmese Chicken is a bold and warming dish from Myanmar (Burma), known for its strong chilli heat, deep garlic flavour, and slow-cooked richness. This is not a mild or delicate curry. It is a dish meant for cooler weather, when people crave warmth and strength in their food. The heat from dried chillies and the sharpness of garlic come together to create a powerful yet comforting meal.
In Burmese homes, spicy dishes are often cooked during colder months or rainy days. Fiery Burmese Chicken is one such preparation. It is cooked slowly, allowing oil, spices, and chicken to merge into a thick, intense curry that tastes even better with time. Served with plain rice, it becomes a complete and satisfying meal.
This article explains the character of Fiery Burmese Chicken, its cooking style, and a detailed step-by-step recipe that you can confidently make at home.
Understanding Fiery Burmese Chicken
Burmese cuisine is known for its balance, but some dishes are intentionally bold. Fiery Burmese Chicken belongs to this category. It uses more dried chillies and garlic than everyday Burmese curries, but still avoids heavy spice mixes or sauces.
Key features of this dish include:
- Strong chilli heat, mainly from dried red chillies
- A generous amount of garlic
- Minimal spices beyond turmeric and pepper
- Slow cooking to soften heat and deepen flavour
The dish is oily by design, but the oil carries flavour and aroma rather than heaviness. There is no tomato, no coconut milk, and no cream. The focus is on heat, warmth, and depth.
Ingredients Required
Main Ingredients
- 750 grams chicken (bone-in pieces preferred)
- 3 medium onions, finely sliced
- 12–15 garlic cloves, finely chopped or crushed
- 2 tablespoons ginger paste
- 1 teaspoon turmeric powder
- 2 to 3 teaspoons dried red chilli powder (adjust to taste)
- 1/2 teaspoon black pepper powder
- Salt to taste
- 5 tablespoons peanut oil or neutral cooking oil
- 1 to 1½ cups water
Optional Aromatics
- 2 bay leaves
- 1 small cinnamon stick
These aromatics add warmth but should remain subtle.
Step-by-Step Recipe
Step 1: Preparing the Chicken
Wash the chicken thoroughly and drain well. Pat dry with a kitchen towel. Keep the chicken at room temperature for about 15 minutes before cooking.
Bone-in chicken works best for this dish as it stays juicy and adds depth to the curry.
Step 2: Slow Cooking the Onions
Heat oil in a heavy-bottomed pot over medium heat. Add sliced onions and a pinch of salt. Cook slowly, stirring often.
This step takes about 12–15 minutes. The onions should soften and turn lightly golden, not dark brown. Properly cooked onions balance the heat of the chillies later.
Step 3: Adding Garlic
Add the chopped garlic to the onions. Cook on medium-low heat for 2–3 minutes, stirring constantly.
Garlic is a key flavour in this dish. It should become fragrant but not burnt, as burnt garlic will turn bitter.
Step 4: Adding Ginger and Spices
Lower the heat and add ginger paste. Stir and cook for 1–2 minutes.
Now add turmeric powder, dried chilli powder, black pepper, and salt. Stir well to combine. Cook for about 30 seconds on low heat to release the spice aroma without burning.
Step 5: Adding the Chicken
Add the chicken pieces to the pot and increase heat slightly. Stir well to coat the chicken with the spicy onion mixture.
Cook uncovered for 7–8 minutes, turning the chicken occasionally. The chicken will release its juices and begin to absorb the flavours.
Step 6: Slow Simmering
Add water, bay leaves, and cinnamon stick if using. Stir gently and bring the curry to a light simmer.
Cover the pot and reduce heat to low. Let the chicken cook slowly for 35–40 minutes. Stir occasionally to prevent sticking.
The oil may begin to separate and float on top. This is traditional and expected.
Step 7: Final Taste and Rest
Taste the curry and adjust salt or chilli if needed. Switch off the heat and let the dish rest for 10 minutes before serving.
Resting helps soften the sharpness of the chilli and brings the flavours together.
Preparation Time and Cooking Time
- Preparation Time: 20 minutes
- Cooking Time: 55–60 minutes
- Total Time: Approximately 80 minutes
Nutrition Information (Approximate per serving)
- Calories: 430–480 kcal
- Protein: 30–32 g
- Fat: 32–35 g
- Carbohydrates: 6–8 g
- Key Nutrients: Vitamin B6, Iron, Zinc, Capsaicin from chillies
This dish is high in protein and warming fats. The chillies may boost metabolism and improve circulation, making it suitable for colder weather.
How Fiery Burmese Chicken Is Served
This dish is always served with plain white rice. The rice cools down the heat and absorbs the rich, spicy oil.
In Burmese meals, it may be accompanied by:
- A mild vegetable soup
- Boiled greens
- Fresh cucumbers or raw vegetables
Simple sides help balance the strong flavours of the chicken.
Tips for Home Cooks
Control the Heat
Start with less chilli and increase gradually. This dish should be spicy, not painful.
Do Not Burn the Garlic
Cook garlic gently. Burnt garlic will ruin the flavour.
Bone-In Chicken Is Better
Bones add flavour and keep the meat moist during slow cooking.
Oil Is Part of the Dish
Do not fear the oil. It carries flavour and gives the dish its authentic texture.
Let It Rest
Resting the curry before serving makes a big difference in taste.
Variations You Can Try
- Add fresh green chillies for sharper heat
- Use chicken thighs only for extra tenderness
- Add a small splash of fish sauce for deeper umami
- Reduce water for a drier, more intense version
Keep variations minimal to preserve the Burmese character.
Why This Dish Is Popular in Cooler Weather
Fiery Burmese Chicken warms the body from within. The combination of chilli, garlic, ginger, and oil improves circulation and creates a comforting heat that lingers. In cooler or rainy weather, this kind of food feels especially satisfying and energising.
It is not everyday food for everyone, but when you want something bold and warming, it delivers.
Final Thoughts
Fiery Burmese Chicken is a dish for those who enjoy strong flavours and slow cooking. It reflects a side of Burmese cuisine that values warmth, strength, and simplicity.
With just a few ingredients and patient cooking, you can create a deeply flavourful curry that pairs beautifully with plain rice. If you enjoy spicy food that feels honest and nourishing, this Burmese classic is well worth trying in your kitchen.
