One-Pot Golden Chicken Curry Soup Fry
A warm, comforting, and boldly spiced one-pot meal combining curry, soup, and a touch of pan-fry for crispy texture. This easy recipe layers flavors with turmeric, curry spices, tender chicken, and aromatic veggies—all in one pot for minimal cleanup. Perfect for busy weeknights or cozy dinners, with plenty of room for customization.
Equipment
- Large Dutch oven or deep skillet with lid
- Wooden spoon
- Chef’s knife
- Cutting board
- Optional: immersion blender
Ingredients
- 1.5 lbs boneless chicken thighs (or breast), cut into bite-sized pieces
- 2 tbsp vegetable or coconut oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp turmeric powder
- 2 tbsp curry powder (or garam masala)
- 4 cups chicken broth (or vegetable broth)
- 1 cup coconut milk (optional for creaminess)
- 2 medium carrots, diced
- 1 bell pepper, diced
- Salt and pepper, to taste
- Fresh cilantro or parsley, for garnish
- Lemon wedges (optional)
- Chili oil or fresh chili (optional, for heat)
Instructions
- Sear the chicken: Heat oil in a large Dutch oven over medium-high heat. Season chicken with salt and pepper. Brown chicken pieces on all sides until golden, about 4–5 minutes. Remove and set aside.
- Sauté aromatics: In the same pot, add onions, garlic, and ginger. Cook until softened and fragrant, about 3–4 minutes.
- Bloom spices: Add turmeric and curry powder. Stir constantly for 1–2 minutes until spices release their aroma.
- Add liquids: Pour in chicken broth and coconut milk (if using). Scrape bottom of pot to loosen browned bits. Return chicken to pot. Bring to a gentle simmer.
- Cook vegetables: Add carrots and bell pepper. Cover partially and simmer for 20 minutes until chicken is cooked through and veggies are tender.
- Optional pan-fry: For crispier chicken edges, remove chicken and quickly fry in a small amount of oil until golden. Return to pot.
- Garnish and serve: Sprinkle fresh herbs, add a squeeze of lemon juice, and drizzle chili oil if desired. Serve with rice, naan, or crusty bread.
Notes
- For extra tenderness, marinate chicken in yogurt, turmeric, and garlic for 30 minutes before cooking.
- Adjust spice level by adding fresh chilies or chili flakes.
- To thicken, simmer uncovered or mash some cooked vegetables.
- Can be made vegetarian by replacing chicken with chickpeas or tofu.
- Leftovers keep well in the fridge up to 4 days and freeze well (omit coconut milk if freezing).
- Perfect served with basmati rice, garlic naan, or a fresh salad.