Mom’s Chicken Curry in Our Tramontina Dutch Oven

Posted on 28 March 2009 by ChefBud

I make this recipe using a Tramontina Dutch Oven. I love the size and weight of the cast iron pot. And it is so easy to brown the meat right in the same pot you are going to cook the whole meal in.

This isn’t a traditional curry dish. My mom made it for us growing up. Now, my sisters and brother call me when they want to make it, but they always ask for “Mom’s Chicken Curry Recipe.”

Chicken Curry

Mom’s Chicken Curry

5# chicken thighs
2 T olive oil
2 medium onions, diced medium
4 garlic cloves
3 T curry powder
1 T chili powder
1/4 tsp cayenne
1 tsp salt
1/2 tsp pepper
1 1/2 cups ketchup
3 cups chicken stock
2 bay leaves

Trim off fat and excess skin from chicken thighs. Heat up 2 tablespoons olive oil in your dutch oven. When the oil is shimmering, add thighs and brown on both sides. Brown the chicken in batches so that it isn’t touching. To read more about browning the chicken, click here. Set thighs on a platter as they are browned. Pour off all but one tablespoon of oil from the dutch oven. Add your diced onions to the still hot oil. Saute until translucent. Add garlic, stir for two minutes.

Add curry powder, chili powder and cayenne. Cook, stirring constantly, for two more minutes. Add chicken stock and ketchup and bring to a simmer

Add browned chicken, bay leaves, salt and pepper. Put the lid on the dutch oven. Cook for 90 minutes in a 300 degree oven.

Serve the Chicken Curry with a small scoop of cold Cucumber Raita and sprinkle with sultanas and shredded coconut

Cucumber Raita
1/4 cup diced cucumber
1/4 plain yogurt
1 pinch salt

Note: If you prefer, this dish could be made in a crock pot. To use a crock pot, first brown everything in a heavy bottomed pan and put it in a crock pot. Cook on high for 90 minutes.


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1 Comments For This Post

  1. Joker Says:

    Greatings, Amazing! Not clear for me, how offen you updating your chefbud.com.
    Thank you

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