Chicken & Potato Curry

"When I lived in Malaysia, my mother-in-law, Sande's mom, taught me how to make chicken curry."
-Saw Aung Lin

"Most of the Burmese people they like curry foods like chicken curry, like pork curry. That's why I choose the chicken curry and potato....We make the curry food all the meat. Like beef. Chicken curry.... fish curry. Tilapia, sometimes catfish. Shrimp too." -Sande

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  • Chopped potatoes
  • Chopped garlic
  • Chopped ginger
  • Red onion
  • Chicken powder
  • Turmeric powder
  • Chili powder
  • Masala powder
  • Chicken
  • Oil
  • Salt


1)  Heat three big spoonfuls of vegetable oil on the pan. Add a little turmeric powder. Sauté the onions, garlic and ginger. Add curry powder.

2)  Add raw chicken to the wok and stir. Cover and simmer.

3)  Add diced potatoes to the wok with a little water and cook for 30 minutes. "In 30 minutes the last step is to add the masala in it."

4)  "[Serve] with rice. Sometimes I eat with bread, and sometimes I eat with--what is that, chapati? Yeah, I eat with that one."

"Back home in the village, we would have rice, curry, we would have fish paste, we would have soup, and then vegetable together with it. But for now we just have curry and rice."