Curry Chicken in a Clay Pot

July 16, 2006 7 Comments

Curry Chicken in a Clay Pot

Old School Cooking

If you have never tried cooking in a clay pot before, you may want to think about giving it a try. There are a lot of advantages including juicier meats and poultry, low fat cooking, and my favorite, one-pot-meals that make clean up easy.

I initially learned about them when I received a clay pot as a gift as well as a great cookbook, The One-Pot and Clay-Pot Cookbook from my sister-in-law Judy. Although it sat on my bookshelf for a while before getting around to try any of the recipes, I changed my mind in a hurry once I tried one of them.

If you want to learn more about Clay Pots, please read my article on my web site called “What’s So Great About Cooking In a Clay Pot?” on my web site. It will teach you how they work, advantages, what type to buy for home cooking, how to use them and a good source for buying one.

This recipe came from Romertopf Clay Bakers, one of the leading manufacturers of Clay Pots. It was given to me by Bill Marbach from Romertopf as well as lots of interesting information about cooking with clay pots. If you enjoy this one, I will post a few more.

Curry Chicken in a Clay Pot

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Serving Size: 4 servings

Curry Chicken in a Clay Pot


1 pound skinless, boneless chicken thighs

1/4 teaspoon salt

1/8 teaspoon white pepper

1 teaspoon finely chopped fresh ginger

1 tablespoon cornstarch

6 small new red potatoes, cut into 1/2-inch slices

1 small carrot, peeled and cut into 1/4-inch slices

2 tablespoons vegetable oil

2 teaspoons minced garlic

1 medium onion, thinly sliced

2 tablespoons curry powder

1 medium tomato, cut into 1/2-inch wedges

1 tablespoon soy sauce

1 teaspoon sugar

1 green onion, with top, cut into 1-inch pieces

How To Prepare At Home

Trim the fat from the chicken and cut the chicken into 1-inch cubes. In a bowl, combine the salt, pepper, ginger, and cornstarch. Toss the chicken with the cornstarch mixture and set aside.

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.

Heat a nonstick skillet or wok over high heat until hot.

Add the vegetable oil and the chicken; stir and cook until lightly browned, about 1 minute.

Add the garlic, onion, curry powder, and tomato and stir-fry 1 minute.

Add the potatoes, carrot, soy sauce, and sugar and continue to stir until well mixed.

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.

Serve hot.

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


Last modified on Fri 27 April 2018 9:58 am

Filed in: Chicken Recipes

Comments (7)

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  1. Bob Linke says:

    Curry Chicken in a Clay Pot

    — two quick comments — I was always trained to soak the Romertopf clay pot in warm water for at least 15 minutes before using — Also, don’t believe you want to preheat to 400 and then place clay pot in oven – I thought you soaked the pot, assembled the dish, and then put the pot in a cold oven so it came to temperature slowly and did not crack/break/expode??? bob

  2. Reluctant Gourmet says:

    Bob is absolutely correct. I just checked with Bill at Romertopf Clay Bakers and he says the baker is supposed to be soaked in water for at least 15 miutes, then put into a cold oven that is gradually heated.

    I sure hope they change the recipe on their web site. I will change it in the blog above.

  3. M Jazeel says:

    Cooking chicken in a clay pot gives a beautiful taste and smell.. I love cooking new dishes in clay pot.. Got to try this recipe out

  4. Marita Noon says:

    I am going to try this recipe tonight–however I will use soak the pot and put it in a cold oven. Thanks!

  5. Steve says:

    Where I live, Sweden, we think of the internet as “Global” but we don’t think of “pounds” and “inches” as Global, nor do the vast majority of people on this side of the puddle🙄

    • Hey Steve, I just got back from a trip to Spain and neither do they. My situation is more than 90% of my visitors are from the United States that do use pounds and inches so it makes sense for me to also. One day I would like to have the time to post in both.

  6. Carolyn says:

    The recipe still says to heat up the empty clay pot which I wouldn’t do but my question is after all that work why use a clay pot at all? It’s like my regular curry dish and I would rather not easy another dish.

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