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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
Servings: 6
Calories Per Serving: 324 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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
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!
This post was originally published on December 4, 2025
Hello.
Are the thighs boneless? Also, what can I substitute for the cilantro? Thanks.
Hey Christine,
I like to use boneless thighs for this recipe. You can skip the cilantro or use another herb like parsley that you enjoy. I hope you love this recipe!
Excited to try this! Could the Dutch oven go in the oven to slow cook instead of simmering on the stove top all day?
Hey Michelle,
Sure, I don’t see why not! I hope you love this dish, please let me know if you give it a try!
Good morning! This looks so yummy! Do you think it would freeze well? Trying to make a couple
Meals to put in the freezer for my parents for Christmas. Thank you!
Hi Holly,
Totally, that will work nicely for you! I hope you love this recipe!
Super tasty warming meal. Would definitely make again! I had it simmering for about 4 hours which made the chicken super tender and flavorful.
Hey Rebecca,
Amazing! I’m so glad you enjoyed this recipe, thanks for making it and sharing your notes!
This Dutch Oven Chicken Curry is pure December magic – just simmered it low and slow all afternoon and the house smells like a chai-scented hug! The mix of turmeric, cumin, and that coconut milk creaminess with the tomatoes is spot-on addictive, and using thighs keeps it juicy without babysitting the stove. Paired it with basmati and garlic naan… heaven on a cold rainy night (NYC vibes hitting home down here in Aus too).
Quick sub for fellow Aussies: If you’re grabbing ingredients today, Coles has 1 kg chicken thigh fillets on special for $12/kg, Ayam coconut milk cans are $2.50 (buy 2 get 1 half-price), and Mutti crushed tomatoes are $1.80 each this week at Woolies. Made the whole pot for under $15 – all the current supermarket deals + easy stock checker here: https://flashtoolss.com/
Thanks for another family-fave winner – this one’s bookmarked for every chilly weekend! ❄️🍛3.6sFast
Thanks so much, James! I appreciate your trying this recipe and sharing all of your notes! So glad it was a hit!
This recipe is not claiming to be massively authentic as far as a curry goes, but I am genuinely baffled at the number of people confused that there is no curry powder in the recipe. What do you think curry powder is made of?! Do you think Indian people are out there using pre-packaged curry powder? Goodness me.
Lol thanks Laura! I hope you love this recipe!
bone in our out for the chicken? Thanks.
Hi Janet,
I like to use boneless chicken for this recipe, but bone in will totally work as well! I hope you love this recipe!
Not flavorful for me at all!
I definitely won’t be making this again.
Sorry to hear this, Jenny!
This was not my favorite recipe of yours 🙁
Hi Monica,
Very sorry to hear this! If there is anything that I can help with, please let me know! Have a great Sunday!
This is absolutely delicious! I cannot for the life of me imagine how anyone can say this is lacking in flavor. I am sure people just need to add more salt. The writer didn’t specify the amount of sat because it’s a personal thing. If you find it lacking, add some salt, taste, adjust. The only advice I have is to do things in stages, rather than put everything in the pot at once. I used a frying pan to brown (sear) the cut up chicken pieces in olive oil (salt and pepper): a few mins until browned but not cooked through. Set aside. Then did the onion and garlic in the Dutch oven (Cruset), and after a few mins softening, added the dried spices, stirring for a few mins, so the flavors/aromas “bloom.” Then added the chicken to the pot with the lovely juices, and a cinnamon stick, the tomato and coconut milk. It’s a WINNER! (Simmered it about 1 hour.)
Hi Japanlyn,
Thank you so much for making this dish and sharing your notes! I am so glad to hear it turned out well for you!
Have a great Sunday!
“Cook until the chicken is seared” is a little confusing since searing is quick. Is this correct? I’m confused, can you explain?
Hi Rachel,
Yes, that is correct. You will want to sear the chicken and then follow the recipe as written.
Please let me know if I can help in any other way!
This was delicious and my house smelled amazing all day. Thank you! My family eats and loves all your recipes – so many are on our rotation for years!
Hey Lauren,
Awesome! So glad this recipe was enjoyed by your family. Thanks for making it!
Happy Holidays!
I’m rating this recipe 4 stars because this deserves an A+ for simplicity. This recipe is incredibly quick and perfect for satisfying a weeknight curry craving. The key is to let it simmer for at least an hour to allow the flavors to blend with the coconut.
Hey Kym,
Amazing! I appreciate you making this recipe and your comment, so glad it was a hit!
Have a wonderful weekend!
Contrary to some of the other reviews, this recipe was fantastic and absolutely worth making. It was a huge hit with my family! The only ingredients I didn’t have on hand were tomatoes and turmeric, so I substituted with fire roasted tomatoes and curry powder — it still turned out amazing.
I followed the rest of the recipe as written, and the sauce was so good my husband and I were literally fighting over it. 😂 This will definitely be going into our regular rotation. Don’t hesitate to make it!
Tieghan, thank you so much for another winner!
Thanks so much, Cristen! I appreciate you trying this dish and sharing your feedback! So glad to hear it was enjoyed!
Have a great weekend:)
Question – are you cutting up your chicken ahead of time or searing whole pieces?
Hi Beth,
I did not cut the chicken for this recipe:) Please let me know if you have any other questions!