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dutch oven chicken curry

Dutch Oven Chicken Curry

Print Recipe
Craving comfort food? This Dutch oven chicken curry recipe is your answer! Juicy chicken, creamy sauce, and vibrant spices all in one pot.
Course Main Course
Prep Time 20 minutes
Cook Time 45 minutes
Servings 4

Ingredients

For the Curry Base:

  • 2 tablespoon vegetable oil or ghee
  • 1 large onion finely chopped
  • 4 cloves garlic minced
  • 1- inch piece of fresh ginger grated
  • 2 large tomatoes finely chopped (or 1 cup canned diced tomatoes)

For the Spices:

  • 1 teaspoon cumin seeds
  • 1 teaspoon ground turmeric
  • 2 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1 teaspoon paprika or Kashmiri red chili powder adjust for heat preference
  • 1-2 fresh green chilies slit lengthwise (optional)

For the Chicken:

  • 1.5 lbs 700g bone-in chicken thighs, skin removed (or boneless if preferred)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • For the Sauce:
  • 1 cup coconut milk full-fat for richness
  • ½ cup chicken stock or water

Optional Add-Ins:

  • 1 medium potato peeled and cubed
  • 1 small bell pepper diced
  • 1 cup fresh spinach or kale

Garnishes:

  • Fresh cilantro leaves chopped
  • Lemon wedges
  • Toasted coconut flakes optional

Instructions

Prep Your Ingredients

  • Chop onions, tomatoes, and garlic. Grate ginger.
  • Season the chicken thighs with salt and pepper on all sides.

Heat the Dutch Oven

  • Place your Dutch oven over medium heat. Add 2 tablespoon of oil or ghee. Once hot, add the cumin seeds and toast for 30 seconds until fragrant.

Sear the Chicken

  • Add the chicken thighs to the pot and sear for 3-4 minutes per side until golden brown. Remove the chicken and set aside.

Build the Curry Base

  • Lower the heat slightly and add the onions to the pot. Sauté for 7-8 minutes until golden and soft. Stir frequently to avoid burning.
  • Add garlic, ginger, and green chilies (if using). Cook for another 2 minutes.

Add the Spices

  • Sprinkle in turmeric, ground coriander, cumin, and paprika. Stir continuously for 1 minute to toast the spices and deepen their flavors.

Create the Sauce

  • Add the chopped tomatoes and cook for 5-7 minutes, stirring occasionally, until the mixture thickens and the oil begins to separate from the sides.
  • Pour in the coconut milk and chicken stock. Mix well and bring to a gentle simmer.

Cook the Chicken

  • Return the chicken thighs to the pot, nestling them into the sauce. If using potatoes or bell peppers, add them now.
  • Cover the pot and simmer on low heat for 25-30 minutes, stirring occasionally.

Add Finishing Touches

  • If adding spinach or kale, stir it in during the last 5 minutes of cooking.
  • Adjust seasoning with additional salt or a pinch of sugar if needed.

Garnish and Serve

  • Garnish with fresh cilantro and a squeeze of lemon juice. Sprinkle with toasted coconut flakes if desired.
  • Serve hot with steamed basmati rice, naan, or roti.