Old School Clay Pot Cooking
This curry chicken in a clay pot is a harmonious blend of tender chicken, aromatic spices, and hearty vegetables, all slow-cooked to perfection. The clay pot, an essential recipe element, enhances the taste by evenly distributing heat and retaining moisture.
The slow cooking in the clay pot ensures the chicken remains juicy and tender while the vegetables absorb the flavorful broth. Fresh cilantro and a squeeze of lime juice finish the dish, adding a bright, refreshing note. Serve this curry chicken over steamed jasmine rice or with warm naan bread, perfect for soaking up the luscious sauce. Each bite promises a delightful balance of spice, creaminess, and hearty goodness.
If you have never tried cooking in a clay pot before, you should. There are many advantages, including juicier meats and poultry, low-fat cooking, and, my favorite, one-pot meals that make clean-up easy. This is revealed in the curry chicken in a clay pot.
I initially learned about them when I received a clay pot as a gift and 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 I tried any of the recipes, I changed my mind quickly once I tried one.
If you want to learn more about Clay Pots, please read my article "What's So Great About Cooking in a Clay Pot?" on my website. It will teach you how they work, their advantages, what type to buy for home cooking, how to use them, and a good source for buying one.
So What Is Clay Pot Cooking?
Clay pot cooking is a traditional method of preparing food using clay pots. These pots are known for retaining heat and moisture, resulting in flavorful and tender dishes. This ancient technique is popular in various cuisines worldwide, including Mediterranean, Indian, Chinese, and North African.
Key Features of Clay Pot Cooking:
- Heat Retention and Even Cooking: Clay pots distribute heat evenly, ensuring food cooks consistently. The porous nature of the clay allows for slow, even heat diffusion, which is ideal for simmering and braising.
- Moisture Retention: Clay’s natural properties help retain moisture within the pot. As the food cooks, steam is trapped inside, preventing it from drying out and enhancing the flavors.
- Enhanced Flavors: Cooking in a clay pot can intensify the flavors of the ingredients. The interaction between the clay and the food can impart a unique, earthy taste, adding depth to the dish.
- Nutrient Preservation: The gentle cooking process helps preserve the nutrients in the food, making it a healthier cooking method.
How It Works:
- Preparation: Clay pots often need to be soaked in water before use to enhance their moisture-retention capabilities and prevent cracking from sudden temperature changes.
- Cooking: Ingredients are placed in the pot, often with minimal added liquids, since the pot helps keep the dish moist. The pot is then covered and placed on a stove or oven.
- Serving: Many clay pots are designed to go directly from the oven to the table, retaining heat and keeping the food warm throughout the meal.
Benefits:
- Flavorful Dishes: The slow cooking process enhances the ingredients’ natural flavors.
- Healthier Meals: Reduced need for added fats and oils.
- Versatility: Suitable for many dishes, including stews, roasts, soups, and casseroles.
Clay pot cooking is prized for its ability to create rich, aromatic, and wholesome meals, making it a beloved technique in many culinary traditions.
This recipe came from Romertopf Clay Bakers, one of the leading manufacturers of Clay Pots. Bill Marbach from Romertopf gave it to me, along with lots of exciting information about cooking with clay pots.
If you enjoy this one, I will post a few more.
📖 Recipe
Curry Chicken in a Clay Pot
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
- 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.
Notes
Some of My Favorite Chicken Recipes
- Chicken Baked in Cornbread Recipe
- Sheet Pan Chicken with Roasted Plums Potatoes and Onions
- Quick and Easy Sweet and Sour Chicken Recipe
- Chicken Mushroom and Spinach Comfort Food Recipe
- Southern California Style Chicken with Rice and Beans Recipe
- Chicken Thighs with Mushrooms and Artichoke Hearts Recipe
- Simple Chicken - Tomato - Pasta Recipe
- Chicken Korma Recipe
Bob Linke
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
Reluctant Gourmet
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.
M Jazeel
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
Marita Noon
I am going to try this recipe tonight--however I will use soak the pot and put it in a cold oven. Thanks!
Steve
Hi
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?
The Reluctant Gourmet
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.
Sandy
I just received a clay pot as a gift, and looking for recipes. So disappointed to read that a recipe originating from a manufacturer's website had instructions (preheat oven) contrary to the manufacturer's directions. Also - this Curry Chicken in a Clay Pot is only in the clay to FINISH cooking, requiring preparation in a saucepan and in a wok. Not my idea of a Clay Pot recipe.
Karen
This was pretty light on the curry flavor. I would add another tbsp to the recipe. Also, I put the clay cooker (after soaking) in a cold oven for 15 min, then added the ingredients. It cooked well, no problems.
Agree with your comments. i was almost tempted to dump everything in the pot and cook longer. However, I was entertaining a friend and didn't want to disappoint.
G. Stephen Jones
Hi Karen, good suggestions to Sandy. Thanks.
Carolyn
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.
Sandra Kathleen Corrales-potts
Hello my name is Sandy. I have a Romertopf clay pot and I've only cooked chicken on bone which was very moist and delicious. I know about soaking and does and don'ts. It's very hard to find clay pot recipes for Romertopf. I like the idea of curry and or the Moroccan dish, or one pot dishes legumes too. I'd rather not experiment until I'm familiar with this method. Need recipe ideas. I think the idea of precooking defeats the original purpose.
Please help thank you