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5.0 from 3 votes

Curry Chicken in a Clay Pot

Crafted with ease and taste in mind, this recipe is a great choice.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 4 servings
Course: Main Course
Cuisine: American

Ingredients

  • 1 pound skinless boneless chicken thighs
  • ¼ teaspoon salt
  • ⅛ teaspoon white pepper
  • 1 teaspoon fresh ginger finely chopped
  • 1 tablespoon cornstarch
  • 6 small red potatoes cut into ½-inch slices
  • 1 small carrot peeled and cut into ¼-inch slices
  • 2 tablespoons vegetable oil
  • 2 teaspoons garlic minced
  • 1 medium onion thinly sliced
  • 2 tablespoons curry powder
  • 1 medium tomato cut into ½-inch wedges
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 1 green onion with top, cut into 1-inch pieces

Instructions

    Cup of Yum
  1. Trim the fat from the chicken and cut the chicken into 1-inch cubes.
  2. In a bowl, combine the salt, pepper, ginger, and cornstarch. Toss the chicken with the cornstarch mixture and set aside.
  3. Bring 2 cups water to a boil in a saucepan over high heat. Add the potatoes and carrot, cover, and cook two minutes. Drain and set aside.
  4. Heat a nonstick skillet or wok over high heat until hot.
  5. Add the vegetable oil and the chicken; stir and cook until lightly browned, about 1 minute.
  6. Add the garlic, onion, curry powder, and tomato and stir-fry 1 minute.
  7. Add the potatoes, carrot, soy sauce, and sugar and continue to stir until well mixed.
  8. Turn off the heat and transfer the mixture to the preheated clay pot. Cover the clay pot and return to the preheated oven for 15 to 20 minutes.
  9. Serve hot.

Notes

  • To hold the finished dish, turn the oven off and keep warm until ready to serve. Stir in the green onion just before serving.