Dutch Oven Chicken Curry.

A simple, simmer-all-day (or quick!) curry that fills your home with the most delicious, warming smells. This spiced tomato-based chicken curry comes together with fragrant spices, canned tomatoes, and creamy coconut milk. Everything simmers on the stove until the sauce thickens and develops it’s flavor. I then serve over rice with fresh cilantro. Don’t forget warm naan for dipping in that creamy curry sauce, so yummy!

I’m in New York right now, where it’s so festive and cute! It’s cold and rainy (I wish it were snow!), but it’s still incredibly cozy. The kind of weather that makes you want to curl up by the fire with a warm dinner and the people you love.

December is my favorite month for comforting recipes—soups, pastas, and always a good curry. Many years ago, I shared my butter chicken, and ever since then, curry has been a family favorite. When I’m not making butter chicken, this Dutch Oven Chicken Curry is the one I turn to.

What I love is that it works two ways: it can simmer quickly when I need a fast dinner, or I can make it in the morning and let it slowly cook all day. It fills the house with the warmest, coziest scent—almost like chai spices simmering on the stove. It’s such a comforting meal for cold winter nights!

These are the details

• chicken breasts, thighs, or use a mix. I often use a mix of similar-sized pieces
• yellow onions
• garlic
• ground ginger
• ground turmeric
• cumin
• cayenne pepper
• salt
• canned crushed tomatoes
• coconut milk
• fresh cilantro
• rice – for serving!

Special Tools

I use a Dutch oven and a wooden spoon to make this curry. Very simple!

Steps

Step 1: start the chicken

In your Dutch oven, add the butter, chicken, and yellow onion. Set the pot over medium-high heat and begin cooking. Add the garlic along with all the spices: ginger, cumin, turmeric, and cayenne. Season well with salt.
Cook until some of the chicken pieces are lightly seared and the spices smell wonderfully fragrant.

Step 2: add the coconut milk and tomatoes

Stir in the tomatoes, then pour in the coconut milk. If you like, add a cinnamon stick and a star anise—both add a lovely warmth and help balance the heat.
Simmer until the chicken is fully cooked. From here, you can finish the curry right away or let it cook low and slow for hours. If the sauce thickens too much, add a splash of water.

Step 3: finish the sauce

Remove and discard the cinnamon stick and star anise, if used. Stir in a handful of fresh cilantro.

Step 4: serve

Spoon the curry over bowls of fluffy rice.
Don’t forget warm naan on the side—perfect for scooping up all that extra sauce.

Looking for other quick dinners? Here are my favorites: 

30 Minute Butter Chicken Meatballs

Super Simple Coconut Chicken Tikka Masala

Gingery Coconut Sweet Potato and Rice Stew with Chili Oil

Lastly, if you make this Dutch Oven Chicken Curry, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Dutch Oven Chicken Curry

3.70 from 30 votes

6

by Tieghan Gerard

calories 324kcal

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Prep20 minutes mins

Cook40 minutes mins

Total1 hour hr

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!

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Ingredients 

1x2x3x

• ▢ 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
• ▢ 1 can (14 ounce) coconut milk
• ▢ 1 can (14 ounce) crushed tomatoes
• ▢ cinnamon stick or star anise, (optional)
• ▢ salt
• ▢ 1/2 cup fresh cilantro
• ▢ rice and naan for serving

Instructions 

• 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!

Nutrition

Calories: 324kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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