Burmese Tamarind and Peanut Chicken Curry

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A rich and tangy chicken curry featuring the distinctive sourness of tamarind and the earthy depth of roasted peanuts, inspired by Myanmar's vibrant flavors. This Asian-inspired chicken recipe, ready in about 45 minutes, pairs vegetable oil, yellow onion, finely chopped, garlic cloves, minced 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 lb chicken thighs, boneless and skinless, cut into 1-inch pieces
• 3 tbsp vegetable oil
• 1 medium yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp turmeric powder
• 1 tsp chili powder
• 2 tsp ground coriander
• 1/3 cup roasted peanuts, finely ground
• 2 tbsp tamarind paste
• 1 cup coconut milk
• 1 cup water
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 2 tbsp fresh cilantro leaves, chopped
• to taste salt

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large skillet over medium heat. Add 1 medium finely chopped yellow onion and sauté for 5 minutes until softened and translucent.
2. Step 2: Add 4 minced garlic cloves and 1 tbsp grated fresh ginger to the skillet, cooking for 1 minute until fragrant but not browned.
3. Step 3: Stir in 1 tsp turmeric powder, 1 tsp chili powder, and 2 tsp ground coriander, cooking for 30 seconds to bloom the spices.
4. Step 4: Add 1 lb chicken thighs cut into 1-inch pieces to the skillet, stirring to coat with the spice mixture. Cook for 5 minutes until the chicken starts to brown on the edges.
5. Step 5: Mix in 1/3 cup finely ground roasted peanuts and 2 tbsp tamarind paste, stirring well to combine.
6. Step 6: Pour in 1 cup coconut milk and 1 cup water, stirring to incorporate all ingredients. Bring to a gentle simmer and cook uncovered for 20 minutes, stirring occasionally until the chicken is tender and the sauce thickens.
7. Step 7: Season the curry with 1 tbsp fish sauce, 1 tsp brown sugar, and salt to taste. Stir and cook for another 2 minutes.
8. Step 8: Remove from heat and garnish with 2 tbsp chopped fresh cilantro leaves before serving.