The Global New Light of Myanmar (GNLM) has been featuring popular and well-known regional foods from across Myanmar on a weekly basis. This week, we present the recipe for the famous Pyay-style chicken Palata.
Cooking methods for chicken curry vary slightly from region to region. Some use chickpeas, while others use gram flour. This recipe highlights the version commonly prepared by residents of Pyay, using chickpeas.
Ingredients
(For the chicken curry)
Chicken – 1 kilogramme
Onions – 3
Ginger and garlic paste – 1 tablespoon
Salt – 1 tablespoon
Seasoning powder – 1 tablespoon
Curry leaves – 10
Bay leaves – 5
Cinnamon stick – 1
Fenugreek seeds – about 1 tablespoon
Cumin (or masala) – 2 tablespoons
Chilli powder (for colour) – 2 tablespoons
Oil – 300 millilitres (18-19 ticals)
(For the soup/gravy)
Chickpeas – 160 grammes (or gram flour – 100 grammes)
Turmeric – a pinch
Water – 3 litres
Salt – 2 tablespoons
Seasoning powder – 2 tablespoons
Potatoes – 3 large
(To serve with)
Palata (layered flatbread) – 15 pieces
Thinly sliced onions
Shredded cabbage
Mint leaves
Green chillies
Lime
Preparation
1. Soak the chickpeas for about three hours, then boil until soft. Let them cool and grind them in a blender until slightly coarse (not too smooth). If a blender is unavailable, mash them with a spoon. Transfer to a large pot.
If using gram flour instead: Mix the flour with three litres of water and a pinch of turmeric in a pot, strain, and bring to a boil until the raw flour smell disappears.
2. Cut the chicken into medium pieces, wash, and marinate with seasoning powder, turmeric, salt, and masala. Refrigerate for about two hours.
3. Grind chilli powder (or soaked dried chillies with seeds removed), onions, and ginger into a smooth paste.
4. Peel and cut the potatoes into quarters, wash, and season with salt and seasoning powder. Fry in hot oil for about three minutes, turning occasionally, then set aside.
5. In the same oil, add curry leaves, bay leaves, fenugreek seeds, and cinnamon.
When fragrant, add the ground paste and sauté.
6. Once the paste becomes aromatic and slightly crispy, add the chicken and stir well. When the meat firms up, add the potatoes and cook, gradually adding warm water as needed.
7. When the chicken and potatoes are tender, add them to the pot with the chickpea mixture and stir over low heat.
8. Adjust the consistency with warm water (not too thick or too thin), taste, and season as desired. Then turn off the heat.
9. To serve, place the Palata pieces on a plate and pour the chicken, potato, and chickpea gravy over them. Garnish with cabbage, onions, green chillies, mint leaves, and a squeeze of lime.
Enjoy your delicious Pyay-style Palata. — Moon
