Burmese-Inspired Tamarind Chicken Curry with Coconut Milk
Tender chicken simmered in a tangy tamarind and coconut milk sauce, enriched with warm Burmese spices. This asian-inspired chicken ready in about 45 minutes pairs chicken thighs, boneless and skinless, tamarind paste, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 lb chicken thighs, boneless and skinless
- 2 tbsp tamarind paste
- 1 cup coconut milk
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tsp turmeric powder
- 1 tsp chili powder
- 2 tbsp vegetable oil
- 1/2 cup water
- 1 tsp salt
- 2 tbsp fresh cilantro leaves, chopped
Instructions
- Step 1: Cut 1 lb boneless, skinless chicken thighs into 1 1/2-inch pieces. Set aside.
- Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1 medium chopped onion and sauté for 5 minutes until translucent and fragrant.
- Step 3: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger; cook for 1 minute until aromatic.
- Step 4: Add 1 tsp turmeric powder and 1 tsp chili powder, stirring for 30 seconds to toast the spices.
- Step 5: Add the chicken pieces and cook, stirring occasionally, for 5-6 minutes until lightly browned on all sides.
- Step 6: Mix in 2 tbsp tamarind paste, 1 cup coconut milk, 1/2 cup water, and 1 tsp salt. Bring to a gentle simmer.
- Step 7: Cover and cook over low heat for 20 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened.
- Step 8: Remove from heat and garnish with 2 tbsp chopped fresh cilantro before serving.
Frequently asked questions
How long does Burmese-Inspired Tamarind Chicken Curry with Coconut Milk take to make?
Total time is about 45 minutes (15 min prep + 30 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 Tamarind Chicken Curry with Coconut Milk?
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 tamarind paste from drying out.
Can I substitute ingredients in Burmese-Inspired Tamarind Chicken Curry with Coconut Milk?
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 Tamarind Chicken Curry with Coconut Milk 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 Tamarind Chicken Curry with Coconut Milk?
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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