Tangy Tamarind and Ginger Burmese Chicken Curry

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant Burmese-inspired chicken curry featuring the bright tang of tamarind and the warm spice of fresh ginger. This Asian-inspired chicken recipe, ready in about 45 minutes, pairs chicken thighs, boneless and skinless, tamarind paste, fresh ginger, grated 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: 30 min Serves 4 Asian cuisine 320 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 lb chicken thighs, boneless and skinless
2 tbsp tamarind paste
1 tbsp fresh ginger, grated
3 garlic cloves, minced
1 medium yellow onion, finely chopped
3 tbsp vegetable oil
1 tsp turmeric powder
1 tsp chili powder
1 tsp coriander powder
1 tsp cumin seeds
1 1/2 cups water
1 tsp salt
1/4 cup fresh cilantro leaves, chopped

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

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 3 tablespoons vegetable oil in a large skillet over medium heat until shimmering. Add 1 teaspoon cumin seeds and cook for 30 seconds until fragrant.
Step 2: Add 1 medium finely chopped yellow onion, sauté for 5 minutes until soft and golden.
Step 3: Stir in 3 minced garlic cloves and 1 tablespoon grated fresh ginger, cooking for 1 minute until aromatic.
Step 4: Add 1 teaspoon turmeric powder, 1 teaspoon chili powder, and 1 teaspoon coriander powder; toast spices for 30 seconds.
Step 5: Add 1 pound boneless skinless chicken thighs cut into bite-sized pieces, stirring to coat with spices, cook for 5 minutes until chicken starts to brown.
Step 6: Mix in 2 tablespoons tamarind paste and 1 1/2 cups water, stirring well to combine. Bring to a simmer, cover, and cook for 20 minutes until chicken is tender and sauce thickens.
Step 7: Season with 1 teaspoon salt and garnish with 1/4 cup chopped fresh cilantro leaves before serving.