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Curry Chicken in a Clay Pot

Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Servings: 4 servings


  • 1 pound skinless boneless chicken thighs
  • ¼ teaspoon salt
  • 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


  • 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.