Burmese chicken curry (Kyet thar hin)

1. Cut the chicken legs into large pieces, rub with the turmeric and fish sauce and marinate for 20 minutes.

2. Blitz the onions, garlic, ginger and chillies to a coarse paste.

3. Heat the generous amount of oil in a pan and fry the paste with the chilli powder over low-medium heat for 10-12 minutes until deep golden and the oil separates – this is the soul of a Burmese curry.

4. Add the chicken and turn for 5 minutes until coated with the spices on all sides.

5. Add the diced tomatoes, pour in the water, season with salt and cook covered for 30-35 minutes until the meat is tender and the sauce has thickened; a lovely reddish layer of oil will float on the surface.

6. Sprinkle with coriander and serve with rice.

Tip: Burmese curries are cooked with much more oil than in neighbouring cuisines: the long-fried onion base and the oil floating on top (hsi byan, "the oil returns") tell you it's done. For a lighter result, spoon off some of the oil before serving.