Description

This Dutch Oven Chicken Curry is a rich and flavorful dish combining tender chicken breasts and thighs with a fragrant blend of spices, creamy coconut milk, and crushed tomatoes. Perfectly seared and slowly simmered in a Dutch oven, it delivers comforting warmth with a hint of heat. Served with rice and naan, it’s an ideal meal for family dinners or casual gatherings.

Ingredients

Scale

Chicken and Spices

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 Flavorings

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

Garnish and Serving

1/2 cup fresh cilantro
Cooked rice, for serving
Naan bread, for serving

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Instructions

Sear the Chicken and Cook Aromatics: In a large Dutch oven, melt the butter over medium heat. Add the mixed chicken breasts and thighs along with the chopped onion, garlic, ground ginger, cumin, turmeric, cayenne pepper, and salt. Cook, stirring occasionally, until the chicken is well-seared and the spices become fragrant, about 5-8 minutes.
Add Liquids and Simmer: Pour in the coconut milk and crushed tomatoes. If using, add the cinnamon stick or star anise for added depth of flavor. Stir everything to combine thoroughly. Bring the mixture to a gentle simmer, then reduce the heat and cook uncovered for 10-15 minutes, or until the sauce has thickened slightly.
Slow Cook Option and Adjust Consistency: At this stage, you can continue cooking the curry on low heat for several hours if desired, to deepen flavors further. If the sauce thickens too much, add a little water to reach the preferred consistency. Stir in half of the fresh cilantro.
Serve: Spoon the chicken curry over bowls of cooked rice. Serve with warm naan bread on the side. Garnish the curry with the remaining fresh cilantro and enjoy your flavorful meal.

Notes

Using a Dutch oven helps evenly sear the chicken and gently simmer the curry to develop rich flavors.
The optional cinnamon stick or star anise adds a subtle aromatic depth, but you can omit it if unavailable.
For milder spice, reduce the cayenne pepper according to taste.
Leftover curry can be refrigerated for up to 3 days and reheated gently on the stovetop.
Serve with basmati rice for a fragrant companion or any preferred rice variety.