Dutch Oven Chicken Curry Recipe
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.
- 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
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
- 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.
- 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.
- 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
Find it online: https://www.sanacooks.com/dutch-oven-chicken-curry-recipe/
