Slow-Simmered Burmese Chicken Curry with Turmeric and Lemongrass

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

A fragrant Burmese chicken curry simmered slowly with turmeric, lemongrass, and traditional spices for a tender, flavorful dish. This asian fusion-inspired chicken ready in about 70 minutes pairs pounds bone-in chicken thighs, teaspoon turmeric powder, bruised lemongrass stalks 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.

Prep: 15 min Cook: 55 min Serves 4 Asian Fusion cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tablespoons vegetable oil in a heavy-bottomed pot over medium heat. Add 1 large finely sliced onion and sauté for 5-6 minutes until translucent and lightly golden around the edges.
  2. Step 2: Stir in 4 minced garlic cloves, 1 tablespoon grated ginger, and 1 teaspoon dried red chili flakes; sauté for 2 minutes until fragrant.
  3. Step 3: Add 1.5 pounds bone-in chicken thighs and brown them on all sides for about 5 minutes.
  4. Step 4: Sprinkle 1 teaspoon turmeric powder over the chicken and stir well to coat.
  5. Step 5: Add 2 bruised lemongrass stalks and 2 cups water, then bring to a boil. Reduce heat to low and simmer uncovered for 45 minutes, stirring occasionally, until chicken is tender and sauce thickens.
  6. Step 6: Stir in 2 tablespoons fish sauce and remove lemongrass stalks.
  7. Step 7: Garnish with 1/4 cup chopped fresh cilantro and serve with lime wedges for squeezing over the curry.

Frequently asked questions

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

Total time is about 70 minutes (15 min prep + 55 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 Lemongrass?

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 Turmeric and Lemongrass?

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 Lemongrass 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 Lemongrass?

Asian Fusion 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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