Slow-Simmered Burmese Chicken Curry with Tomato and Potato

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rich, slow-cooked Burmese chicken curry featuring tender chicken thighs simmered with tomatoes and potatoes in a fragrant spice blend. This asian-inspired chicken ready in about 75 minutes pairs bone-in chicken thighs, large, chopped tomatoes, large, finely chopped yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 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 370 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 chopped yellow onion and sauté for 5-6 minutes until soft and translucent.
  2. Step 2: Add 4 minced garlic cloves and 1 tbsp grated fresh ginger to the pot, cooking for 1 minute until fragrant.
  3. Step 3: Stir in 1 tsp turmeric powder, 1 tsp chili powder, and 2 tsp coriander powder, cooking for 30 seconds to bloom the spices.
  4. Step 4: Add 1.5 lbs bone-in chicken thighs to the pot, browning on all sides for about 5 minutes.
  5. Step 5: Mix in 2 large chopped tomatoes and 2 cups water, scraping any browned bits from the bottom.
  6. Step 6: Add 2 medium cubed potatoes, 2 tbsp fish sauce, and salt to taste. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 45 minutes until chicken and potatoes are tender.
  7. Step 7: Remove the lid, increase heat to medium, and cook uncovered for 10 minutes to thicken the sauce slightly.
  8. Step 8: Garnish with 1/4 cup chopped fresh cilantro before serving hot with steamed rice.

Frequently asked questions

How long does Slow-Simmered Burmese Chicken Curry with Tomato and Potato 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 Tomato and Potato?

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 Tomato and Potato?

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 Tomato and Potato 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 Tomato and Potato?

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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