Slow-Simmered Burmese Chicken Curry with Turmeric and Ginger
A fragrant Burmese chicken curry simmered with turmeric, ginger, and garlic for a rich, mildly spiced dish perfect over rice. This asian-inspired chicken (gluten free) ready in about 65 minutes pairs (about 1.2 lb) bone-in chicken thighs, turmeric powder, inch piece, minced fresh ginger 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
- 4 pieces (about 1.2 lb) bone-in chicken thighs
- 2 tsp turmeric powder
- 2-inch piece, minced fresh ginger
- 4 cloves, minced garlic cloves
- 1 large, finely chopped yellow onion
- 3 tbsp vegetable oil
- 2 cups water
- 2 tbsp fish sauce
- 1 tbsp tomato paste
- 1 tsp (optional) dried chili flakes
- 1/4 cup chopped for garnish fresh cilantro leaves
Instructions
- Step 1: Heat 3 tbsp vegetable oil in a heavy-bottomed pot over medium heat. Add 1 large finely chopped yellow onion and sauté for 5-6 minutes until soft and translucent.
- Step 2: Stir in 2 tsp turmeric powder, 2-inch minced fresh ginger, and 4 minced garlic cloves. Cook for 2 minutes until fragrant.
- Step 3: Add 4 bone-in chicken thighs and brown on all sides for 5-7 minutes.
- Step 4: Mix in 1 tbsp tomato paste and 1 tsp dried chili flakes if using, stirring to coat the chicken.
- Step 5: Pour in 2 cups water and 2 tbsp fish sauce, bring to a boil, then reduce heat to low and cover. Simmer gently for 40 minutes until the chicken is tender and the sauce has thickened.
- Step 6: Taste and adjust seasoning with extra fish sauce if needed. Garnish with 1/4 cup chopped fresh cilantro leaves before serving over steamed rice.
Frequently asked questions
How long does Slow-Simmered Burmese Chicken Curry with Turmeric and Ginger 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 Ginger?
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 turmeric powder from drying out.
Can I substitute ingredients in Slow-Simmered Burmese Chicken Curry with Turmeric and Ginger?
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 Ginger 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.
Is Slow-Simmered Burmese Chicken Curry with Turmeric and Ginger gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
