Sautéed Tamarind Chicken with Burmese Spices

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

Tender chicken pieces simmered in a tangy tamarind sauce, enriched with traditional Burmese spices for a flavorful main dish. This asian-inspired chicken ready in about 35 minutes pairs chicken thighs, boneless and skinless, tamarind paste, garlic cloves, minced 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.

Prep: 10 min Cook: 25 min Serves 4 Asian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 medium finely chopped onion and sauté for 4 minutes until translucent and fragrant.
  2. Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until aromatic.
  3. Step 3: Add 1 lb boneless, skinless chicken thighs cut into bite-size pieces and brown for 5 minutes, stirring occasionally until edges are golden.
  4. Step 4: Sprinkle 1 tsp turmeric powder and 1 tsp chili powder over the chicken, stirring well to coat evenly and cook for 1 minute.
  5. Step 5: Mix in 2 tbsp tamarind paste and 1 tbsp fish sauce, then pour 1 cup water into the skillet. Bring to a simmer and reduce heat to medium-low.
  6. Step 6: Cover and cook for 15 minutes until the chicken is tender and the sauce thickens slightly.
  7. Step 7: Garnish with 2 tbsp fresh cilantro leaves before serving for a bright finish.

Frequently asked questions

How long does Sautéed Tamarind Chicken with Burmese Spices take to make?

Total time is about 35 minutes (10 min prep + 25 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 Sautéed Tamarind Chicken with Burmese Spices?

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 Sautéed Tamarind Chicken with Burmese Spices?

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 Sautéed Tamarind Chicken with Burmese Spices 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 Sautéed Tamarind Chicken with Burmese Spices?

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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