Slow-Simmered Burmese Chicken Curry with Tamarind and Turmeric

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A rich, fragrant chicken curry from Myanmar featuring tamarind’s tartness balanced with earthy turmeric and warming spices. This asian-inspired chicken ready in about 75 minutes pairs pounds bone-in chicken thighs, tablespoons vegetable oil, large, finely chopped yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 60 min Serves 4 Asian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tablespoons vegetable oil in a large pot over medium heat. Add 1 large finely chopped yellow onion and sauté for 6 minutes until translucent and fragrant.
  2. Step 2: Stir in 2 tablespoons minced fresh ginger and 4 minced garlic cloves, cooking for 1 minute until aromatic.
  3. Step 3: Add 1 teaspoon turmeric powder, 1 teaspoon ground coriander, and 1/2 teaspoon chili powder, stirring constantly for 30 seconds to toast the spices.
  4. Step 4: Add 1.5 pounds bone-in chicken thighs, browning on all sides for 5 minutes while coating well with the spice mixture.
  5. Step 5: Stir in 2 tablespoons tamarind paste, 1 cup coconut milk, and 1 cup water. Bring to a gentle simmer.
  6. Step 6: Add 2 tablespoons fish sauce and 1 tablespoon brown sugar, then reduce heat to low, cover, and simmer gently for 45 minutes until chicken is tender and sauce thickens.
  7. Step 7: Taste and season with salt as needed. Garnish with 1/4 cup chopped fresh cilantro before serving with steamed rice.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Simmered Burmese Chicken Curry with Tamarind and Turmeric take to make?

Total time is about 75 minutes (15 min prep + 60 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 Tamarind and Turmeric?

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 pounds bone-in chicken thighs from drying out.

Can I substitute ingredients in Slow-Simmered Burmese Chicken Curry with Tamarind and Turmeric?

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 Tamarind and Turmeric 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 Tamarind and Turmeric?

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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