Chicken Curry in Dutch Oven

Easy Chicken Curry prepared in your dutch oven. Braised chicken, carrots, garlic, curry powder, onions and chicken thighs come together for the perfect wholesome family dinner.

For more delicious Dutch oven recipes, you might like Chicken Sausage Gumbo, Baked Rigatoni, Sausage Potato Soup, and Pasta Soup

It’s summertime, and it’s hot, but I really wanted a warm healthy dish for our family dinner tonight and am so glad I stumbled upon this chicken curry recipe.

I love dutch ovens. They just make meal preparation so darn easy with the use of only one dish.

You begin by braising the chicken thighs in canola oil for a few minutes, remove the the chicken, add in the onions, then carrots and spices. The liquids come next.

You simmer for 25 minutes, and next thing you know, you’re serving this delicious dish over rice with chopped cilantro on top.

My whole family loved this – highly recommend you try it soon.

You might also like:

Crockpot Chicken Curry

Chicken Tortilla Soup in Crockpot

5 from 1 vote

Print

Chicken Curry in Dutch Oven

Easy Chicken Curry prepared in your dutch oven. Braised chicken, carrots, garlic, curry powder, onions and chicken thighs come together for the perfect wholesome family dinner.

Course Dinner

Cuisine Indian

Keyword chicken curry

Cook Time 30 minutes

Ingredients

• 1 1/2 lbs chicken thighs
• freshly ground pepper and sea salt
• 2 tbsp canola oil
• 1 medium yellow onion
• 2 carrots, quartered and chopped
• 1 tbsp minced garlic
• 1 tbsp ginger powder
• 1 tbsp curry powder (or make your own with chili powder, cumin, coriander, and turmeric)
• 1 can diced tomatoes
• 1 cup chicken broth
• 1/2 cup heavy cream or coconut cream
• chopped cilantro

Instructions

1. Turn dutch oven onto medium high and add canola oil.

2. Add freshly ground pepper and sea salt to chicken thighs. Add in chicken to dutch oven with tongs. Turn over after cooking for 3 minutes for a nice light brown braise.

3. Remove chicken from dutch oven. Add in chopped onion and cook for 4 minutes. Add in chopped carrots and cook for 3 minutes, until lightly browned. Add in minced garlic, curry powder, and ginger (cook for 15 seconds), then add in tomatoes, chicken broth and cream.

4. Return chicken thighs to dutch oven. Bring to a boil, reduce heat to low, cover slightly and simmer for 25 minutes or until chicken is cooked through.

5. Scoop out servings of this delicious curry and serve over rice with chopped cilantro as a topping. So yummy!!

Recipe Notes

Adapted from From a Chef’s Kitchen