Burmese chicken with tart-sweet chilli sauce from Simple: Effortless Food, Big Flavours (page 230) by Diana Henry

  • ground cayenne pepper
  • chicken thighs
  • fish sauce
  • garlic
  • ginger root
  • groundnut oil
  • caster sugar
  • turmeric
  • rice vinegar
  • dried red chillies

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • clcorbi on May 17, 2018

    Really excellent, despite me not exactly following the instructions. For the chicken I used bone-in, skin-on thighs, and marinated at room temp for about half an hour. I doubled all the spice quantities as I didn't feel they seemed adequate for 3lb of meat. For the chile sauce, I substituted red pepper flakes and skipped the simmering/food processing steps entirely. My sauce was more watery than it should have been, but the flavor was still great, and the meal came together in almost no time. The chicken was SO delicious pan-seared this way; the spice blend gave really excellent flavor. I'll definitely use boneless skinless thighs next time since they're easier to eat, but we did both love how crispy the chicken skin got when cooked this way. This is definitely one to repeat, and a great candidate for weeknight dinners for sure.

  • stockholm28 on January 07, 2018

    This was terrific. I used Tien Tsin chilis and was afraid that it might be too spicy, but with the rice and chicken it was very well balanced. This will definitely be repeated.

  • sjwill82 on August 09, 2017

    Big hit with the family here (no chilli sauce for the kids!). I marinated the chicken overnight as I didn't have time to marinate on the day. Next time I would also make a batch of chilli dipping sauce in advance. I accidentally read the recipe as 10 chilli's for the sauce instead of 10 GRAMS. This was more than hot enough for us! Both the chicken and the sauce were delicious and I'll definitely be making this again. I served this with sticky rice, fast pickled cucumber and a salad of lettuce and coriander.

  • Astrid5555 on April 09, 2017

    This was delicious also without the dipping sauce which I couldn't be bothered to make. Husband and I really enjoyed the dish while the children, already bothered by the fish sauce smell while the meat was cooking, found it too spicy for their taste.

  • L.Nightshade on January 14, 2017

    This is an easy weeknight dish that packs a lot of flavor. The dipping sauce is made of dried red chiles simmered in water, then puréed with garlic, fish sauce, sugar (stevia here), rice vinegar, and lime juice. She doesn’t specify what type of dried chiles to use, so I used a combination of some hotter and some milder chiles: arbol, Japones, cascabel, and mulato. It makes a lot, and it was hot! I was trying to think of another use for all the leftover dipping sauce, but Mr. Nightshade just wants to make this chicken again. I’d like to try it on breasts (being a white meat girl), he’d like to try it on legs and wings. I think it works best on skinless pieces though, as they really absorb the color and flavor. (My photo shows a salad that was not part of the recipe.)

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