Burmese-Inspired Chicken Curry with Ginger and Turmeric

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

A richly spiced Burmese-style chicken curry simmered with fresh ginger and turmeric for earthy warmth and vibrant color. This Asian-inspired chicken recipe, ready in about 55 minutes, pairs onion, finely chopped, fresh ginger, grated, turmeric powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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

• 1.5 lbs boneless chicken thighs, cut into 1-inch pieces
• 1 large (about 1 cup) onion, finely chopped
• 2 tbsp fresh ginger, grated
• 1 tbsp turmeric powder
• 4 garlic cloves, minced
• 1 tsp red chili powder
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1/2 cup tomato puree
• 3 tbsp vegetable oil
• 1.5 cups water
• 1 tsp salt
• 1/4 cup fresh cilantro leaves, chopped

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Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large pot over medium heat until shimmering. Add 1 cup finely chopped onion and sauté for 5 minutes until soft and translucent.
2. Step 2: Stir in 4 minced garlic cloves and 2 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
3. Step 3: Add 1 tbsp turmeric powder, 1 tsp red chili powder, 2 tsp coriander powder, and 1 tsp cumin powder, stirring constantly for 30 seconds to toast the spices.
4. Step 4: Pour in 1/2 cup tomato puree and cook for 3 minutes until the oil begins to separate from the mixture.
5. Step 5: Add 1.5 lbs boneless chicken thigh pieces and 1 tsp salt, stirring to coat the chicken well with the spice mixture.
6. Step 6: Pour in 1.5 cups water, bring to a simmer, cover, and cook gently for 25-30 minutes until the chicken is tender and the sauce thickens slightly.
7. Step 7: Adjust seasoning if needed, then sprinkle 1/4 cup chopped fresh cilantro over the curry before serving with steamed rice.