Burmese Chicken and Potato Curry with Turmeric and Ginger
A comforting curry with tender chicken and potatoes in a golden turmeric-infused sauce, simmered with fresh ginger. This asian-inspired chicken ready in about 65 minutes pairs pound chicken thighs, medium potatoes, (13.5 ounces) coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 pound chicken thighs
- 2 medium potatoes
- 1 can (13.5 ounces) coconut milk
- 1.5 teaspoons turmeric
- 1.5 inches ginger
- 4 cloves garlic
- 1 onion
- 2 tablespoons vegetable oil
- 1 tablespoon fish sauce
- 1 teaspoon palm sugar
Instructions
- Step 1: Cut 1 pound chicken thighs into 1-inch pieces and 2 medium potatoes into 1-inch cubes. Heat 2 tablespoons vegetable oil in a pot over medium-high heat.
- Step 2: Add 4 minced garlic cloves and 1.5 inches grated ginger, sautéing for 1 minute until fragrant.
- Step 3: Add 1 diced onion, cooking for 3 minutes until softened.
- Step 4: Add 1.5 teaspoons turmeric and 1 pound chicken pieces, stirring to coat. Cook for 5 minutes until chicken is lightly browned.
- Step 5: Pour in 1 can (13.5 ounces) coconut milk, adding 1 tablespoon fish sauce and 1 teaspoon palm sugar. Stir until dissolved.
- Step 6: Add 2 cups water and 2 medium potato cubes, bringing to a simmer.
- Step 7: Cover and cook for 25 minutes on low heat until potatoes are tender and chicken is cooked through.
Frequently asked questions
How long does Burmese Chicken and Potato Curry with Turmeric and Ginger take to make?
Total time is about 65 minutes (25 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Burmese Chicken and Potato Curry with Turmeric and Ginger?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pound chicken thighs from drying out.
Can I substitute ingredients in Burmese Chicken and Potato Curry with Turmeric and Ginger?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Burmese Chicken and Potato Curry with Turmeric and Ginger for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Burmese Chicken and Potato Curry with Turmeric and Ginger?
Asian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Loved the depth of flavor. Made it for a dinner party and everyone asked for the recipe.
- ★★★★★
This curry was a hit with my family! The turmeric and ginger gave it such a warm, aromatic flavor.
- ★★★★☆
The curry was delicious, but it was a bit bland for my taste. I added extra ginger next time.
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