Slow-Cooked Burmese Chicken Curry with Turmeric and Tamarind

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

Tender chicken slowly simmered in a fragrant Burmese curry sauce rich with turmeric, tamarind, and warm spices, perfect for a comforting meal over steamed rice. This Asian-inspired chicken recipe, ready in about 65 minutes, pairs bone-in chicken thighs, turmeric powder, tamarind paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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.

Ingredients

• 2 lbs bone-in chicken thighs
• 1 tbsp turmeric powder
• 2 tbsp tamarind paste
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp ginger, grated
• 3 tbsp vegetable oil
• 1 tbsp ground coriander
• 1 tsp ground cumin
• 1 cinnamon stick
• 1 cup coconut milk
• 1 cup chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh cilantro, chopped

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Instructions

1. Step 1: Heat 3 tablespoons vegetable oil in a large pot over medium heat. Add 1 large finely chopped onion and cook for 5-6 minutes until softened and translucent.
2. Step 2: Stir in 4 minced garlic cloves, 1 tablespoon grated ginger, 1 tablespoon ground coriander, 1 teaspoon ground cumin, and 1 cinnamon stick. Sauté for 2 minutes until fragrant.
3. Step 3: Add 2 pounds bone-in chicken thighs, coating them well with the spice mixture, and cook for 5 minutes, turning occasionally to brown all sides.
4. Step 4: Stir in 1 tablespoon turmeric powder and 2 tablespoons tamarind paste, mixing thoroughly.
5. Step 5: Pour in 1 cup coconut milk and 1 cup chicken broth, then season with 1 teaspoon salt and 1/2 teaspoon black pepper.
6. Step 6: Bring to a gentle simmer, cover the pot, and reduce heat to low. Cook for 45 minutes until chicken is tender and the sauce has thickened slightly.
7. Step 7: Remove the cinnamon stick and garnish the curry with 2 tablespoons chopped fresh cilantro before serving with steamed rice.