Kachin Chicken Curry

What I was thinking choosing to make a curry on one of the hottest days of the year so far, I’ll never know. It’s apparently a Burmese recipe – that’s a cuisine I’m not familiar with, but it comes from Diana Henry’s A Bird in the Hand and she’s never let us down so far.

Diana says this is a mild curry, but I didn’t have access to the dried chillies suggested so I used chilli flakes instead. Because it was the end of a jar, there was a lot of chilli “dust” and this ended up being significantly hotter than expected!

Considering the relatively short list of ingredients, the most exciting thing about this meal was the fact it smelled and tasted so authentic – normally I’d associate curry with a long list of ingredients but that’s not the case here and the meal doesn’t suffer at all.