halfbakedharvest3.6
Dutch Oven Chicken Curry
A simple, aromatic chicken curry simmered with tomatoes, coconut milk, and warm spices. Serve with rice and warm naan for the perfect cold-weather dinner!
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 20 min🔥 Cook: 40 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●dutch oven
- ●bowl
- ●oven
📝 Preparation Steps
1
1. In a large Dutch oven, add the butter, the chicken, onions, garlic, ginger, cumin, turmeric, cayenne, and season with salt. Cook until the chicken is seared and the spices are fragrant, ⏱️ 5-8 minutes.2. Pour over the coconut milk and tomatoes. If using, add the cinnamon and/or star anise. Stir to combine, bring the sauce to a simmer, and cook for ⏱️ 10-15 minutes until the sauce has thickened. At this point, you can cook the curry on low, up to all day. Add water if the sauce is too thick. Stir in half of the cilantro.3. Serve the chicken and sauce over bowls of rice with fresh naan. Top with extra cilantro. Enjoy!
fresh garlic, chopped1 tablespoon(14 ounce) coconut milk1 can(14 ounce) crushed tomatoes1 canground ginger2 teaspoonscumin2 teaspoonsturmeric2 teaspoonssalted butter2 tablespoonssalt
Nutrition Facts
calories
324 kcal
serving Size
1 serving
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