Slow-Cooked Burmese Chicken Curry with Turmeric and Tamarind
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 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 cloves 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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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- Step 4: Stir in 1 tablespoon turmeric powder and 2 tablespoons tamarind paste, mixing thoroughly.
- 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.
- 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.
- Step 7: Remove the cinnamon stick and garnish the curry with 2 tablespoons chopped fresh cilantro before serving with steamed rice.
Frequently asked questions
How long does Slow-Cooked Burmese Chicken Curry with Turmeric and Tamarind 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 Tamarind?
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 Tamarind?
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 Tamarind 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 Tamarind?
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.
