Burmese-Inspired Chicken Curry with Coconut and Turmeric

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fragrant Burmese-style chicken curry simmered in creamy coconut milk and brightened with turmeric and garlic. This asian-inspired chicken ready in about 50 minutes pairs (13.5 oz) coconut milk, large, finely chopped onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Prep: 15 min Cook: 35 min Serves 4 Asian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a large pot over medium heat. Add 1 large finely chopped onion and sauté for 5-6 minutes until translucent and fragrant.
  2. Step 2: Stir in 5 minced garlic cloves and 2 tbsp grated fresh ginger, cooking for 2 minutes until aromatic.
  3. Step 3: Add 2 tsp turmeric powder and 1 tsp chili powder, stirring to coat the onion mixture and cook for 1 minute to release flavors.
  4. Step 4: Add 1.5 lbs chicken thigh pieces and sauté for 5 minutes until the chicken turns white and starts to brown slightly.
  5. Step 5: Pour in 1 can (13.5 oz) coconut milk, 1 cup water, and 2 tbsp fish sauce. Stir well, bring to a simmer, cover, and cook for 25 minutes until the chicken is tender and the sauce thickens slightly.
  6. Step 6: Adjust seasoning with salt if needed and garnish with 1/4 cup chopped fresh cilantro. Serve hot with lime wedges on the side for squeezing.

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Frequently asked questions

How long does Burmese-Inspired Chicken Curry with Coconut and Turmeric take to make?

Total time is about 50 minutes (15 min prep + 35 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-Inspired Chicken Curry with Coconut and Turmeric?

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 (13.5 oz) coconut milk from drying out.

Can I substitute ingredients in Burmese-Inspired Chicken Curry with Coconut and Turmeric?

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-Inspired Chicken Curry with Coconut and Turmeric 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-Inspired Chicken Curry with Coconut and Turmeric?

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.

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