Slow-Simmered Burmese Chicken Curry with Turmeric and Garlic
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
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- Step 4: Add 4 crushed dried red chilies, 1 cinnamon stick, 3 cardamom pods, and 3 cloves, stirring to combine.
- 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.
- Step 6: Season with salt to taste and garnish with 1/4 cup chopped fresh cilantro before serving with steamed rice.
Frequently asked questions
How long does Slow-Simmered Burmese Chicken Curry with Turmeric and Garlic 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 Turmeric and Garlic?
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 Turmeric and Garlic?
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 Turmeric and Garlic 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 Turmeric and Garlic?
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.
