Slow-Simmered Burmese Chicken Curry with Turmeric and Garlic

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

A rich and fragrant Burmese chicken curry slow-cooked with turmeric, garlic, and warming spices to create tender meat and a deeply flavorful sauce. This Asian-inspired chicken recipe, ready in about 65 minutes, pairs bone-in chicken thighs, turmeric powder, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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

• 1 lb, skin removed, cut into pieces bone-in chicken thighs
• 1 tsp turmeric powder
• 5, minced garlic cloves
• 1 large, finely chopped onion
• 1 inch piece, grated ginger
• 4, crushed dried red chilies
• 2 tbsp fish sauce
• 3 tbsp vegetable oil
• 2 cups water
• 1 cinnamon stick
• 3 cardamom pods
• 3 cloves
• to taste salt
• 1/4 cup, chopped for garnish fresh cilantro

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a heavy-bottom pot over medium heat. Add 1 large finely chopped onion and sauté for 5 minutes until translucent and fragrant.
2. Step 2: Stir in 5 minced garlic cloves, 1 inch grated ginger, and 1 tsp turmeric powder. Cook for 2 minutes until the spices bloom and the mixture becomes aromatic.
3. Step 3: Add 1 lb bone-in chicken thigh pieces to the pot, stirring to coat each piece with the spice mixture. Cook for 5 minutes until the chicken begins to brown.
4. Step 4: Add 4 crushed dried red chilies, 1 cinnamon stick, 3 cardamom pods, and 3 cloves, stirring to combine.
5. Step 5: Pour in 2 tbsp fish sauce and 2 cups water. Bring to a gentle simmer, cover, and cook for 40 minutes until the chicken is tender and the sauce thickens slightly.
6. Step 6: Season with salt to taste and garnish with 1/4 cup chopped fresh cilantro before serving with steamed rice.