Slow-Cooked Burmese Chicken Curry with Turmeric and Ginger

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

A fragrant Burmese chicken curry slow-simmered with earthy turmeric, fresh ginger, and aromatic spices for tender, flavorful meat. This asian-inspired chicken (gluten free, dairy free) ready in about 65 minutes pairs bone-in chicken thighs, large, finely chopped onion, grated fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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: 50 min Serves 4 Asian cuisine 400 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a large pot over medium heat and sauté 1 large finely chopped onion, 2 tbsp grated fresh ginger, and 4 minced garlic cloves for 5 minutes until fragrant and translucent.
  2. Step 2: Stir in 1 tbsp turmeric powder, 2 tsp coriander powder, 1 tsp cumin powder, and 1 tsp dried chili flakes, cooking for 2 minutes until the spices release their aroma.
  3. Step 3: Add 2 lbs bone-in chicken thighs, coating them well with the spice mixture, and sear for 5 minutes until lightly browned on all sides.
  4. Step 4: Pour in 2 tbsp fish sauce, 1 cup coconut milk, and 1 cup water, then season with 1 tsp salt. Bring to a simmer, cover, and cook on low heat for 40 minutes until the chicken is tender and the sauce thickens.
  5. Step 5: Garnish with 1/4 cup chopped fresh cilantro before serving with steamed rice.

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Frequently asked questions

How long does Slow-Cooked Burmese Chicken Curry with Turmeric and Ginger take to make?

Total time is about 65 minutes (15 min prep + 50 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 Slow-Cooked Burmese Chicken Curry with Turmeric and Ginger?

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 bone-in chicken thighs from drying out.

Can I substitute ingredients in Slow-Cooked Burmese Chicken Curry with Turmeric and Ginger?

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 Slow-Cooked Burmese Chicken Curry with Turmeric and Ginger 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.

Is Slow-Cooked Burmese Chicken Curry with Turmeric and Ginger gluten free?

Yes — this recipe is tagged gluten free, dairy free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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