Slow-Simmered Burmese Chicken Curry with Coconut Milk

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rich and aromatic Burmese chicken curry slow-cooked with warming spices and creamy coconut milk for tender, flavorful meat. This Asian-inspired chicken recipe, ready in about 65 minutes, pairs bone-in chicken thighs, onion, finely sliced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a large heavy-bottomed pot over medium heat. Add 1 large finely sliced onion and sauté for 6-8 minutes until translucent and slightly golden.
  2. Step 2: Stir in 4 minced garlic cloves and 2 tbsp grated ginger, cooking for 2 minutes until fragrant.
  3. Step 3: Add 1 tsp turmeric powder, 1 tsp chili powder, 2 tsp coriander powder, and 1 tsp cumin powder, stirring continuously for 1 minute to toast the spices.
  4. Step 4: Add 2 lbs bone-in chicken thighs to the pot, coating them thoroughly with the spice mixture, and cook for 5 minutes until the chicken starts to brown.
  5. Step 5: Pour in 1 can (13.5 oz) coconut milk, 1 cup water, and 2 tbsp fish sauce. Stir well and bring to a gentle simmer.
  6. Step 6: Reduce heat to low, cover the pot, and let the curry simmer slowly for 40 minutes, stirring occasionally, until the chicken is tender and the sauce thickens.
  7. Step 7: Season with salt to taste and garnish with 1/4 cup chopped fresh cilantro before serving with steamed rice.

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