PREP TIME: 15 mins

COOK TIME: 10 mins

SERVES: 4 people

I have been lucky enough to spend the past three weeks travelling through Myanmar (Burma) with my husband and three kids. Sadly, even with the abolition of the Junta rule, there is still a controversial political situation going on there now near Bangladesh. The Burmese are beautifully-gentle people not yet tainted by mass tourism. They have a unique culture and of course a stunning and varying array of food. With influences from India, Thailand and neighbouring countries, their aromatic and tasty dishes will have even the fussiest of eaters quivering with anticipation. Below is a similar dish to that of Thailand – but in Myanmar they call it a chicken basil curry. Simple, quick to make and most of all utterly delicious. Enjoy!


3 free-range chicken breasts, chopped (not blended) into tiny pieces

1 large onion

3 cloves garlic crushed

1-2 red chillis (add more for more heat)

2 large handfuls Thai basil

5-6 tablespoons oyster sauce

1 tablespoon fish sauce

1 teaspoon sugar

1/2 teaspoon salt

Vegetable oil


1. Slice your onion in half then peel. Thinly slice your onion across width-ways.

2. Slice your chilli in half length-ways and remove the seeds (leave in if you want extra heat). Slice into thin slices and set aside.

3. Next take a large pan. Pour in about 2 tablespoons oil and heat to a medium-high heat. Pop in your onion and fry until softened but not brown. Tip in the garlic and chilli and cook for a further minute.

4. Next add the chicken in batches (I did about three batches), not adding more chicken until the previous one is cooked through. Use a wooden spoon to break up any clumps that form.

5. Once all the chicken is cooked, add in the oyster sauce, fish sauce, salt and sugar. Thoroughly combine. Taste and if need be add a little more oyster sauce or salt to your liking. If you like a little more heat and cannot find hot chillis, add a little chilli powder or chilli flakes. Add a tablespoon or two of water if you would like a little more sauce.

6. Just before serving, stir through the basil until it wilts a little.

7. Serve with steamed rice.

NB:Do not be fooled by the title of the dish into thinking this has any Indian flavours!