Chicken Curry Dutch Oven recipe is one of my go-to quick dinner recipes when I want something bold, comforting, and ready in about 30 minutes. The Dutch oven brings everything together in one pot, from searing the chicken to simmering the spicy coconut curry sauce until it’s rich and flavorful. I love serving my Chicken Curry from Dutch Oven on busy weeknights when I need something warm, filling, and just a little bit spicy. Craving for different flavors? Try my Chicken and Rice recipe or this Chicken Dumplings too.
Ingredients for Chicken Curry Dutch Oven
You only need a few pantry staples and fresh ingredients to make this spicy, flavorful Chicken Curry Dutch Oven.
- Boneless, skinless chicken breasts
- Salt
- Black pepper
- Olive oil
- Yellow onion
- Garlic
- Fresh ginger
- Curry powder
- Ground cumin
- Paprika
- Cayenne pepper
- Full-fat coconut milk
- Tomato paste
- Chicken broth
- Lime
- Fresh cilantro
Instructions for Chicken Curry Dutch Oven
- Season the chicken breast pieces with salt and black pepper.
- Heat the olive oil in a Dutch oven over medium-high heat. Add the chicken and sear for 3–4 minutes, until lightly browned on the outside, take care to not cook through. Remove the chicken and set aside.
- Reduce the heat to medium. Add the chopped onion and sauté for 5–6 minutes until soft and golden.
- Stir in the garlic and grated ginger, cooking until fragrant.
- Add the curry powder, ground cumin, paprika, and cayenne pepper. Stir well and let the spices toast for 1 minute.
- Stir in the tomato paste and cook for another 30 seconds.
- Pour in the coconut milk and chicken broth. Stir to combine.
- Return the chicken to the Dutch oven and bring the curry to a gentle simmer.
- Cover and simmer for 15–20 minutes, or until the chicken is fully cooked and the sauce has thickened slightly.
- Stir in lime juice, taste, and adjust seasoning.
- Garnish your Chicken Curry Dutch Oven with fresh cilantro and serve hot with rice.
Tips & Substitutions
- Use chicken thighs:
If you prefer darker meat, boneless skinless thighs work great and stay juicy in the Chicken Curry. - Adjust the heat:
For milder curry, reduce or skip the cayenne pepper. For extra heat, add a diced chili or more cayenne. - Flavor boost:
Add a pinch of sugar at the end to balance the spice and round out the flavors. - Serving suggestions:
It pairs perfectly with steamed basmati rice, naan, or even roasted vegetables on the side.
Storage & Reheating
- Storing:
Let the Chicken Curry Dutch Oven cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days. - Reheating:
Reheat gently in a saucepan over medium-low heat, stirring occasionally until hot. If the sauce thickens too much, add a splash of water or broth to loosen it up. For individual portions, microwave it until warmed through.
Chicken Curry Dutch Oven
Servings: 4 people
Ingredients
- 1½ pounds boneless skinless chicken breasts, cut into bite-sized pieces
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 1 large yellow onion finely chopped
- 4 garlic cloves minced
- ½ tablespoon fresh ginger grated
- 1 ½ tablespoons curry powder
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- 14 oz full-fat coconut milk
- ½ tablespoon tomato paste
- 1 cup chicken broth
- Juice of ½ lime
- Fresh cilantro chopped
Instructions
- Season the chicken pieces with salt and black pepper.
- Heat the olive oil in a Dutch oven over medium-high heat. Add the chicken and sear for 3–4 minutes until lightly browned (do not cook through). Remove and set aside.
- Lower the heat to medium. Add the chopped onion and sauté for 5–6 minutes until softened and golden.
- Stir in the garlic and ginger and cook just until fragrant.
- Add curry powder, cumin, paprika, and cayenne. Stir well to coat the onions in the spices and toast for up to a minute.
- Stir in the tomato paste and cook for 30 seconds.
- Pour in the coconut milk and chicken broth, stirring to combine.
- Return the chicken to the Dutch oven and bring the curry to a simmer.
- Cover and let simmer gently for 15–20 minutes, or until the chicken is fully cooked and the sauce has thickened slightly.
- Stir in lime juice, taste, and adjust seasoning as needed.
- Garnish with chopped cilantro and serve hot with rice.
