Burmese-Inspired Chicken Curry with Ginger and Turmeric

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 15 min Cook: 40 min Serves 4 Asian cuisine 350 cal/serving
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Ingredients

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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.

Frequently asked questions

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

Total time is about 55 minutes (15 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-Inspired Chicken Curry with Ginger 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 onion, finely chopped from drying out.

Can I substitute ingredients in Burmese-Inspired Chicken Curry with Ginger 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 Ginger 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 Ginger 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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