Curry Braised Chicken Legs Recipe

Introduction

This curry braised chicken legs recipe is a comforting and flavorful dish that combines tender chicken with a rich, spiced sauce. Perfect for a cozy dinner, it uses simple ingredients to create a delicious meal full of warm, aromatic flavors.

Ingredients

• 2 tablespoons unsalted butter
• 6 chicken legs
• 1/2 teaspoon kosher salt, divided
• 1/4 teaspoon coarse ground black pepper, divided
• 1/2 large yellow onion, diced
• 4 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon turmeric
• 1 teaspoon ground ginger
• 14 ounces diced tomatoes, undrained
• 2 cups chicken broth
• 1 can coconut milk

Instructions

1. Step 1: Add the butter to a Dutch oven and heat over medium heat until melted.
2. Step 2: Season the chicken legs with half of the salt and black pepper. Sear them in the butter for 4-5 minutes on each side until browned.
3. Step 3: Remove the chicken legs from the pot and set aside. Add the diced onion and minced garlic to the pot.
4. Step 4: Reduce heat to medium and cook the onions and garlic for 2-3 minutes, stirring occasionally, until softened.
5. Step 5: Stir in the curry powder, ground cumin, paprika, turmeric, remaining salt, and ground ginger. Mix well to coat the onions and garlic with the spices.
6. Step 6: Return the chicken legs to the pot. Pour in the diced tomatoes with their juice, chicken broth, and coconut milk. Stir gently to combine.
7. Step 7: Bring the mixture to a simmer, cover, and cook on low heat until the chicken is cooked through and tender, about 30-40 minutes.

Tips & Variations

• For extra heat, add a pinch of cayenne pepper or a diced chili while cooking the spices.
• Serve over steamed rice or with warm naan bread to soak up the flavorful sauce.
• Try substituting chicken thighs for legs if preferred; adjust cooking time accordingly.
• Use fresh ginger instead of ground for a brighter flavor.

Storage

Store leftover curry braised chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through. For longer storage, freeze for up to 2 months and thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use skinless chicken legs for this recipe?

Yes, you can use skinless chicken legs, but keep in mind that the skin adds extra flavor and helps keep the meat moist during cooking.

Is it necessary to use a Dutch oven?

A Dutch oven is ideal because it retains heat well for braising, but a heavy-bottomed pot with a lid will also work effectively.

Curry Braised Chicken Legs Recipe

Print Recipe

★★★★★

4.9 from 110 reviews

This flavorful Curry Braised Chicken Legs recipe combines tender chicken legs with a rich and aromatic curry sauce made from a blend of spices, tomatoes, chicken broth, and creamy coconut milk. Searing the chicken before slow cooking it in a dutch oven ensures juicy, succulent meat infused with warm, vibrant flavors perfect for a comforting meal.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Braising
• Cuisine: Indian-inspired
• Diet: Halal

Ingredients

Scale 1x2x3x

Chicken and Seasoning

• 6 chicken legs
• 1/2 teaspoon kosher salt, divided
• 1/4 teaspoon coarse ground black pepper, divided
• 2 tablespoons unsalted butter

Vegetables

• 1/2 large yellow onion, diced
• 4 cloves garlic, minced

Spices

• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon turmeric
• 1 teaspoon ground ginger
• Remaining 1/2 teaspoon kosher salt

Liquids

• 14 ounces diced tomatoes, undrained
• 2 cups chicken broth
• 1 can (approximately 13.5 ounces) coconut milk

Instructions

1. Prepare the Chicken: Heat 2 tablespoons of unsalted butter in a dutch oven over medium heat. Season the chicken legs with half of the salt and pepper. Sear the chicken legs in the butter for 4-5 minutes on each side until both sides are nicely browned.
2. Sauté Aromatics: Remove the chicken legs from the pan and set aside. Add the diced yellow onion and minced garlic to the dutch oven. Reduce the heat to medium and stir frequently, cooking for 2-3 minutes until the onions are softened and fragrant.
3. Add Spices: Stir in the curry powder, ground cumin, paprika, turmeric, ground ginger, and the remaining salt. Mix well to coat the onions and garlic, releasing the spices’ aromas.
4. Braise the Chicken: Return the seared chicken legs to the pot. Pour in the undrained diced tomatoes, chicken broth, and coconut milk, ensuring the chicken is partially submerged in the liquid. Bring the mixture to a gentle simmer.
5. Cook Until Tender: Cover the dutch oven and let the chicken braise on low heat for about 40-50 minutes, or until the chicken is cooked through and tender, with the sauce thickened and flavorful.
6. Serve: Remove from heat and serve the curry braised chicken legs hot, ideally with rice, naan, or your favorite side to soak up the delicious sauce.

Notes

• Searing the chicken before braising helps lock in flavor and creates a rich base for the sauce.
• You can adjust the spice levels by adding more or less curry powder or by including chili powder for heat.
• The dish pairs well with steamed rice, quinoa, or flatbreads like naan.
• Leftovers can be stored in the refrigerator for up to 3 days and often taste better the next day.
• Use full-fat coconut milk for the creamiest texture and richest flavor.

Keywords: curry braised chicken legs, chicken curry, braised chicken recipe, coconut milk chicken, Indian-inspired chicken, one pot chicken dinner