Burmese Turmeric Chicken Curry with Coconut Milk

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fragrant Burmese-style chicken curry simmered with turmeric, garlic, and creamy coconut milk for a vibrant and comforting dish. This asian-inspired chicken ready in about 45 minutes pairs turmeric powder, minced garlic cloves, minced ginger root for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 30 min Serves 4 Asian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a large pot over medium heat. Add 1 diced medium onion and sauté for 4 minutes until softened and translucent.
  2. Step 2: Stir in 5 minced garlic cloves, 1 tbsp minced ginger root, and 1 tbsp turmeric powder. Cook for 2 minutes until fragrant.
  3. Step 3: Add 1 lb boneless chicken thighs cut into 1.5-inch pieces, stirring to coat with the spices. Cook for 5 minutes until chicken starts to brown.
  4. Step 4: Pour in 1 cup coconut milk and 1/2 cup water. Bring to a gentle simmer, then cover and cook for 20 minutes until chicken is tender.
  5. Step 5: Stir in 2 tbsp fish sauce and 2 sliced green chilies, simmer uncovered for 5 more minutes until sauce thickens slightly.
  6. Step 6: Remove from heat and garnish with 2 tbsp chopped fresh cilantro. Serve with lime wedges for squeezing over the curry.

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Frequently asked questions

How long does Burmese Turmeric 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 Turmeric 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 turmeric powder from drying out.

Can I substitute ingredients in Burmese Turmeric 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 Turmeric 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 Turmeric 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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