Chicken Curry

This fragrant chicken curry stew, courtesy of James Beard Award sponsor All-Clad is a great way to use spices in your pantry, and whatever seasonal vegetables are in your fridge. 


  • Chopped aromatic vegetables, like onions, garlic, celery, carrots, or leeks
  • Chicken thighs (or any other protein)
  • Chicken or vegetable broth
  • Curry powder
  • Assorted spices like ground coriander, turmeric, cumin, or your favorite curry blend
  • Baby potatoes
  • Chopped cilantro, mint, or basil to garnish


Sweat your aromatic vegetables until golden brown before adding chicken thighs and broth. 

Cook curry powder and other spices in oil in a separate pan to let the spices bloom. 

Simmer stew and season with salt and more spices to taste. Add potatoes and tomatoes and cook. Top with fresh herbs and serve.


2 servings