Pan-Seared Chicken with Tamarind and Turmeric Glaze

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts pan-seared and finished with a tangy tamarind and warm turmeric glaze, delivering a bright and earthy flavor perfect for a weeknight dinner. This asian-inspired chicken ready in about 30 minutes pairs tamarind paste, ground turmeric, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, 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: 10 min Cook: 20 min Serves 2 Asian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 2 boneless skinless chicken breasts (about 6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper evenly.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken breasts and sear for 5 minutes per side until golden brown and cooked through (internal temperature 165°F), then remove from skillet and set aside on a plate.
  3. Step 3: Reduce heat to medium and add remaining 1 tbsp olive oil to the same skillet. Stir in 3 minced garlic cloves and sauté for 30 seconds until fragrant, careful not to burn.
  4. Step 4: Add 2 tbsp tamarind paste, 1 tsp ground turmeric, 1 tbsp honey, and 1/4 cup water to the skillet. Stir continuously and cook for 3-4 minutes until the sauce thickens slightly and coats the back of a spoon.
  5. Step 5: Return the chicken breasts to the skillet, spooning the tamarind-turmeric glaze over them. Cook for an additional 2 minutes, turning the chicken to coat well and warm through.
  6. Step 6: Transfer chicken to serving plates, spoon remaining glaze over the top, and garnish with 2 tbsp chopped fresh cilantro if desired. Serve immediately.

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Frequently asked questions

How long does Pan-Seared Chicken with Tamarind and Turmeric Glaze take to make?

Total time is about 30 minutes (10 min prep + 20 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 Pan-Seared Chicken with Tamarind and Turmeric Glaze?

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 Pan-Seared Chicken with Tamarind and Turmeric Glaze?

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 Pan-Seared Chicken with Tamarind and Turmeric Glaze for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Pan-Seared Chicken with Tamarind and Turmeric Glaze?

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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