Slow-Cooked Burmese Chicken Curry with Turmeric and Shallots

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

A fragrant Burmese chicken curry slow-cooked with earthy turmeric, caramelized shallots, and warming spices for a rich, tender dish. This asian-inspired chicken ready in about 70 minutes pairs (about 1.5 lbs) bone-in chicken thighs, small, thinly sliced shallots, turmeric powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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: 20 min Cook: 50 min Serves 4 Asian cuisine 360 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp coconut oil in a heavy-bottomed pot over medium heat. Add 6 thinly sliced shallots and sauté for 10 minutes until golden brown and caramelized, stirring frequently to prevent burning.
  2. Step 2: Add 4 minced garlic cloves and 1 tbsp minced ginger to the shallots, cooking for 2 minutes until fragrant.
  3. Step 3: Stir in 1 tbsp turmeric powder, 1 tsp ground coriander, and 1 cinnamon stick, cooking for another minute to toast the spices.
  4. Step 4: Add 4 bone-in chicken thighs (about 1.5 lbs) to the pot, browning on all sides for 5 minutes.
  5. Step 5: Pour in 1 1/2 cups water and 2 tbsp fish sauce, bring to a simmer, then cover and reduce heat to low. Cook gently for 45 minutes until the chicken is tender and the sauce thickens.
  6. Step 6: In the last 5 minutes, stir in 2 sliced fresh green chilies for heat.
  7. Step 7: Remove from heat and 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 Shallots take to make?

Total time is about 70 minutes (20 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 Shallots?

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 small, thinly sliced shallots from drying out.

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

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 Shallots 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 Slow-Cooked Burmese Chicken Curry with Turmeric and Shallots?

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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