Dutch Oven Chicken Curry Recipe

Introduction

This Dutch Oven Chicken Curry is a comforting and flavorful dish that brings together tender chicken and aromatic spices in a rich coconut-tomato sauce. It’s perfect for a cozy meal and pairs wonderfully with rice and naan. You can easily adjust the heat and simmer it all day for deeper flavors.

Ingredients

• 2 tablespoons salted butter
• 2 pounds mixed chicken breasts and thighs
• 1 yellow onion, chopped
• 1 tablespoon fresh garlic, chopped
• 2 teaspoons ground ginger
• 2 teaspoons cumin
• 2 teaspoons turmeric
• 1 teaspoon cayenne pepper
• 1 can (14 ounce) coconut milk
• 1 can (14 ounce) crushed tomatoes
• Cinnamon stick or star anise (optional)
• Salt, to taste
• 1/2 cup fresh cilantro
• Rice and naan, for serving

Instructions

1. Step 1: In a large Dutch oven, melt the butter over medium heat. Add the chicken, chopped onions, garlic, ground ginger, cumin, turmeric, cayenne pepper, and season with salt. Cook for 5-8 minutes until the chicken is seared and the spices become fragrant.
2. Step 2: Pour in the coconut milk and crushed tomatoes. Add the cinnamon stick or star anise if using. Stir to combine, bring the sauce to a simmer, and cook for 10-15 minutes until the sauce thickens. You can reduce the heat to low and let it simmer for several hours if desired, adding water if the sauce becomes too thick.
3. Step 3: Stir in half of the fresh cilantro. Serve the chicken curry over bowls of rice with fresh naan, and top with the remaining cilantro. Enjoy!

Tips & Variations

• Use boneless or bone-in chicken pieces depending on your preference; bone-in adds more flavor.
• Adjust the cayenne pepper to control the heat level—add less for milder curry.
• For extra creaminess, add a spoonful of yogurt or cream just before serving.
• Swap out the cilantro for fresh mint or parsley to change the fresh herb flavor.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk if the sauce has thickened too much. This curry also freezes well for up to 2 months—thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this curry in a regular pot instead of a Dutch oven?

Yes, a heavy-bottomed pot works well for even heat distribution. Just be sure to stir occasionally to prevent sticking.

Is it okay to use only chicken breasts or only thighs?

Absolutely. Using a mix adds variety, but either breasts or thighs alone will work fine. Thighs stay juicier, while breasts cook faster.

Dutch Oven Chicken Curry Recipe

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4.6 from 317 reviews

A rich and flavorful Dutch Oven Chicken Curry made with tender chicken breasts and thighs simmered in a fragrant blend of spices, coconut milk, and tomatoes, finished with fresh cilantro and served alongside rice and naan for a comforting meal.

• Author: Sana
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4–6 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Indian-inspired

Ingredients

Scale 1x2x3x

Chicken and Spice Mix

• 2 tablespoons salted butter
• 2 pounds mixed chicken breasts and thighs
• 1 yellow onion, chopped
• 1 tablespoon fresh garlic, chopped
• 2 teaspoons ground ginger
• 2 teaspoons cumin
• 2 teaspoons turmeric
• 1 teaspoon cayenne pepper
• salt, to taste

Liquids and Aromatics

• 1 can (14 ounce) coconut milk
• 1 can (14 ounce) crushed tomatoes
• 1 cinnamon stick or star anise (optional)

Garnish & Serving

• 1/2 cup fresh cilantro
• rice, for serving
• naan, for serving

Instructions

1. Sear the Chicken and Aromatics: In a large Dutch oven, melt the salted butter over medium heat. Add the mixed chicken breasts and thighs along with the chopped yellow onion, fresh garlic, ground ginger, cumin, turmeric, cayenne pepper, and season with salt. Cook, stirring occasionally, until the chicken is well seared and the spices become fragrant, about 5 to 8 minutes.
2. Add Liquids and Simmer: Pour in the coconut milk and crushed tomatoes. If using, add the cinnamon stick or star anise. Stir everything to combine thoroughly. Bring the sauce to a gentle simmer, then let it cook uncovered for 10 to 15 minutes until the sauce thickens and the flavors meld together. You may continue to cook the curry on low heat up to several hours if desired; add water if the sauce becomes too thick.
3. Finish and Serve: Stir in half of the fresh cilantro just before serving to add brightness. Serve the curry hot over bowls of steamed rice, accompanied by warm naan bread. Garnish with the remaining fresh cilantro on top for a fresh, vibrant finish. Enjoy your comforting Dutch Oven Chicken Curry!

Notes

• For extra depth, you can marinate the chicken in the spices for 30 minutes before cooking.
• If you prefer a less spicy curry, reduce or omit the cayenne pepper.
• The optional cinnamon stick or star anise adds a subtle aromatic sweetness but can be omitted if unavailable.
• The curry sauce thickens as it simmers; add water or broth if it becomes too thick to your liking.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day once flavors meld.

Keywords: chicken curry, dutch oven recipe, coconut curry, Indian-style curry, easy chicken dinner