Burmese-Style Tamarind and Garlic Chicken Curry

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

A vibrant Burmese chicken curry simmered in a tangy tamarind and garlic sauce, layered with warm spices and fresh herbs. This asian-inspired chicken ready in about 55 minutes pairs cut into pieces bone-in chicken thighs, tamarind paste, minced garlic cloves 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

Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a large pot over medium heat. Add 3 thinly sliced shallots and 6 minced garlic cloves, sautéing for 3-4 minutes until fragrant and golden.
  2. Step 2: Stir in 1 tsp turmeric powder and 1 tsp chili powder, cooking for 1 minute to release their aroma.
  3. Step 3: Add 1.5 lbs bone-in chicken thighs, cut into pieces, and cook for 5 minutes, turning occasionally, until lightly browned.
  4. Step 4: Mix in 2 tbsp tamarind paste and 2 tbsp fish sauce, stirring to coat the chicken evenly.
  5. Step 5: Pour in 2 cups water, bring to a boil, then reduce heat to low and simmer uncovered for 30 minutes until the chicken is tender and the sauce thickens.
  6. Step 6: Season with salt to taste and stir in 1/4 cup chopped fresh cilantro leaves just before serving. Serve hot with steamed rice.

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Frequently asked questions

How long does Burmese-Style Tamarind and Garlic Chicken Curry 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-Style Tamarind and Garlic Chicken Curry?

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-Style Tamarind and Garlic Chicken Curry?

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-Style Tamarind and Garlic Chicken Curry 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-Style Tamarind and Garlic Chicken Curry?

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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