Tangy Tamarind and Ginger Burmese Chicken Curry

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

A vibrant Burmese-inspired chicken curry featuring the bright tang of tamarind and the warm spice of fresh ginger. This asian-inspired chicken 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
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Ingredients

Instructions

  1. 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.
  2. Step 2: Add 1 medium finely chopped yellow onion, sauté for 5 minutes until soft and golden.
  3. Step 3: Stir in 3 minced garlic cloves and 1 tablespoon grated fresh ginger, cooking for 1 minute until aromatic.
  4. Step 4: Add 1 teaspoon turmeric powder, 1 teaspoon chili powder, and 1 teaspoon coriander powder; toast spices for 30 seconds.
  5. 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.
  6. 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.
  7. Step 7: Season with 1 teaspoon salt and garnish with 1/4 cup chopped fresh cilantro leaves before serving.

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Frequently asked questions

How long does Tangy Tamarind and Ginger Burmese Chicken Curry take to make?

Total time is about 45 minutes (15 min prep + 30 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 Tangy Tamarind and Ginger Burmese Chicken Curry?

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 tamarind paste from drying out.

Can I substitute ingredients in Tangy Tamarind and Ginger Burmese Chicken Curry?

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 Tangy Tamarind and Ginger Burmese Chicken Curry 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 Tangy Tamarind and Ginger Burmese Chicken Curry?

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.

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