Dutch Oven Chicken Curry

Sprinkle with the curry powder and cook stirring for 1 minute. Heat up some oil in a large dutch oven pot over medium heat.

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Heat the olive oil over a full spread of coals.

Dutch oven chicken curry. Cook for about 10-15 minutes. Add the curry paste and curry powder stir fry over high heat for about 1 minute. Remove the lid of the Dutch oven allowing the chicken to dry roast and become crispy.

Heat the oil in the pre-heated pot. Remove the chicken and add all of your coconut curry ingredients. Add in the chopped onion and cook for a few minutes until soft and translucent Then add the minced garlic and cook for one.

Add the onions chicken potatoes carrots and garlic stirring between each. Lightly oil or spray dutch oven. Using a large dutch oven brown the whole bird in a little bit of hot oil until the skin is golden and crispy on both sides.

Add the onion and cook stirring occasionally until soft and translucent. How to Make Dutch Oven Chicken Curry 2 tbsp olive oil 1 large white onion 1 large carrot diced 12 to 1 cup of fresh canned or frozen baby peas 14 tsp of kosher salt extra to taste 2 tsp curry powder I use 1 14 oz can unsweetened coconut milk I use 2 tbsp tomato paste 1 15 oz can. The chicken is done when a thermometer inserted in the thickest part of the thigh reads 170-175.

When hot lower the heat to medium add 2 heaping tbsp store-bought red curry paste 4 heaping tbsp my. Dutch oven over medium heat. Kick up the oven temperature to 400.

Over a stovetop heat 1 tbsp ghee in a 6 qt.

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