dutch oven chicken curry

Name: Dutch Oven Chicken Curry
Prep time: 15 min
Cook time: 40 min
Yield: 2
Cuisine: American
Ingredients: 1 tablespoon(s) olive oil; 4 chicken thighs, skin removed; 1 medium onion, finely chopped; 2 tablespoon(s) mild curry paste; 2 scallions, chopped; 3/4 cup(s) canned diced tomatoes; 1 small head cauliflower, cut into florets; 8 ounce(s) small new potatoes; 2 1/2 cup(s) hot chicken stock; 5 cup(s) baby spinach; 1 cup(s) frozen peas; rice for serving along with naan bread

3 Pinches

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Deep In The Heart of, TX

Updated on Jul 31, 2022

Talk about comfort food and the best part is it's a one-pot meal.

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prep time 15 Min

cook time 40 Min

method Stove Top

yield 2-4 serving(s)

Ingredients

1 tablespoon olive oil
4 chicken thighs, skin removed
1 medium onion, finely chopped
2 tablespoons mild curry paste
2 scallions, chopped
3/4 cup canned diced tomatoes
1 small head cauliflower, cut into florets
8 ounces small new potatoes
2 1/2 cups hot chicken stock
5 cups baby spinach
1 cup frozen peas
rice for serving along with naan bread

How To Make dutch oven chicken curry

Step 1

Heat oil in a dutch oven and saute the onion until translucent and golden.

Step 2

Add curry paste and let flavors develop for approx. 1 minute. Add scallions, tomatoes, cauliflower, potatoes and hot stock. Bring to a boil, cover and then reduce heat to simmer approx. 30 minutes or until chicken is cooked and potatoes are tender.
Step 3

Add spinach and peas and cook an additional 5 - 10 minutes or until heated through. Serve over rice with naan bread on the side.
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