Slow-Simmered Burmese Chicken Curry with Coconut Milk
A rich and aromatic Burmese chicken curry slow-cooked with warming spices and creamy coconut milk for tender, flavorful meat. This asian-inspired chicken ready in about 65 minutes pairs bone-in chicken thighs, large 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.
Ingredients
- 2 lbs bone-in chicken thighs
- 1 large onion, finely sliced
- 4 garlic cloves, minced
- 2 tbsp ginger, grated
- 1 tsp turmeric powder
- 1 tsp chili powder
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1 can (13.5 oz) coconut milk
- 3 tbsp vegetable oil
- 2 tbsp fish sauce
- 1 cup water
- 1/4 cup fresh cilantro, chopped
- to taste salt
Instructions
- 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.
- Step 2: Stir in 4 minced garlic cloves and 2 tbsp grated ginger, cooking for 2 minutes until fragrant.
- 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.
- 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.
- 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.
- 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.
- Step 7: Season with salt to taste and garnish with 1/4 cup chopped fresh cilantro before serving with steamed rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Burmese Chicken Curry with Coconut Milk 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-Simmered Burmese Chicken Curry with Coconut Milk?
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-Simmered Burmese Chicken Curry with Coconut Milk?
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-Simmered Burmese Chicken Curry with Coconut Milk 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-Simmered Burmese Chicken Curry with Coconut Milk?
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.
