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Dutch Oven Cooking

January 20, 2009

Fragrant chicken curry, originally uploaded by creosotepolarbear.

J. and I try to get most of our recipes from the internet or books we check out from the library but being huge fans of our dutch oven we couldn’t resist asking for “The Dutch Oven Cookbook” for Christmas. And lucky us, we got it!

The first recipe we’ve tried is the Calcutta Chicken Curry and it turned out really well.

Ingredients:

  1. 1 tsp salt
  2. 1/4 tsp pepper
  3. 2 lbs chicken breast (boneless skinless) cut into 1/2 in strips
  4. 4 tbs butter (we used salted)
  5. 2 tbs vegetable oil
  6. 1 1/2 cups finely chopped yellow onion
  7. 1 1/2 cup finely chopped carrot
  8. 1/2 cup finely chopped celery (we didn’t use this since I couldn’t find at our farmer’s market)
  9. 3 tbs Madras curry powder (we used the regular curry powder we already had)
  10. 1 tsp ground tumeric
  11. One 14.5 oz can unsweetened coconut milk
  12. 1 1/2 cups chicken broth
  13. One 14.5 oz can diced tomatoes, drained

 

Directions:

  1. Mix the salt, pepper, and flour together in a bowl and add the chicken pieces to coat
  2. Heat 2 tbs butter and 1 tbs of oil over medium heat in a large Dutch oven
  3. Add the chicken in two batches, sauteing each batch untl lightly browned; remove the chicken to a plate
  4. Add the remaining butter and oil to the pot and then add the onions, celery, and carrots
  5. Cook uncovered for 5 minutes stirring often
  6. Add the curry powder and tumeric and cook for one minute.
  7. Add the cocounut milk, chicken broth, and tomatoes and stir.
  8. Turn the heat down, partially cover the pot, and cook for 20 minutes.
  9. Remove the lid and cook on low for 10 minutes, or until the sauce thickens slightly.

We cut the recipe in half and still had enough for about 5-6 small meals served with rice. The recipe never mentions putting the chicken into the curry so we just threw it in at the end after the last step. And because we are lazy when it said to add things in steps we just dumped it all in, stirred it and covered it up. It worked just fine.

The taste was good, this is not a strong or hot curry so if you are into that you might want to add more spices. As is it’s great for weaklings like me but flavorful enough that J. still really enjoyed it.

What’s your favorite dutch oven recipe? What new cookbooks did you get recently?

5 Comments leave one →
  1. January 20, 2009 1:40 pm

    That looks so good! I found this cookbook at Marshalls that’s one pot, clay pot and crockpot recipes. It’s wonderful, but I think it’s out of print. It weights about a half ton because there are so many recipes, but it was only 16 bucks.

  2. January 20, 2009 2:12 pm

    I love a good curry. YUM YUM. I’ll have to give this a shot. My cast iron dutch oven spends too long between uses.

  3. Red Fern permalink
    January 20, 2009 6:48 pm

    First, the picture is wonderful! Second, I like dutch oven cooking. It’s so delightfully atavistic, capturing the idea of simple ingredients prepared with little fuss in a big ole cast iron pot. Simple and delicious.

    Finally, the topic reminds me of a line I read in a Robt. Parker western. The heroes are about to have lunch in a dusty, little town cafe and ask the waiter/cook, “how’s the food?” The cook says, “The bread is fresh, just made today. Stew’s been cooking about six years; I just keep adding stuff in and dishing it out.” Ha! And I thought that technique only worked with sourdough!

  4. January 21, 2009 9:44 pm

    I like playing with my Dutch oven on camping trips – using it like a real oven with the campfire coals above and below. I’ve perfected camping cinnamon rolls. Next summer, pizza is on the menu.

Trackbacks

  1. Dutch Oven Cooking « Bad Human! Don’t take chemicals from strangers! « Dutch cooking

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