Dutch Oven Chicken Curry

• servings: 6 servings
• active time: 20 minutes
• total time: 1 hour

Ingredients

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

Directions

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: 324 kcal