One-Pot Sourdough Indian Spiced Chicken and Coconut Milk Curry with Bread Scoops

Name: One-Pot Sourdough Indian Spiced Chicken and Coconut Milk Curry with Bread Scoops
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 lbs (900 g) boneless, skinless chicken thighs, patted dry, patted dry, cut into 1½-inch (4 cm) pieces; 2 cups (200 g) day-old or older sourdough bread, cut into ¾-inch cubes, cut into ¾-inch (2 cm) cubes; 8 slices (300 g) sourdough bread, cut for scoops, cut into ¾-inch (2 cm) thick diagonal slices or wedges; 3 tbsp (45 ml) neutral oil (vegetable or canola), divided: 2 tbsp for chicken, 1 tbsp for croutons; 1 medium (150 g) yellow onion, finely diced, finely diced (about ¼-inch / 6 mm pieces); 4 cloves (20 g) garlic cloves, minced, minced; 1½ tbsp (20 g) fresh ginger, minced, peeled and minced (about ¼-inch / 6 mm pieces); 2 tsp (5 g) garam masala; 1 tsp (2 g) ground cumin; 1 tsp (2 g) ground coriander; ½ tsp (1 g) ground turmeric; 1 tsp (2 g) Kashmiri chili powder or mild chili powder; 1 can (14.5 oz / 411 g) (411 g) canned diced tomatoes with juice; 1 can (13.5 oz / 400 ml) (400 ml) full-fat coconut milk; 1 cup (240 ml) unsalted chicken broth; 1 tsp (6 g) kosher salt; ½ tsp (1 g) freshly ground black pepper; ¼ cup (15 g) fresh cilantro, chopped, finely chopped (optional); 2 tbsp (30 ml) fresh lime juice (optional)

From the MyKitchenBank Kitchen

A warming, aromatic curry built on toasted sourdough bread croutons that soak up rich coconut-based sauce. Tender chicken thighs braise with garam masala, tomatoes, and ginger in one pot, while crispy sourdough bread scoops serve as both garnish and edible utensil for scooping the creamy, spiced sauce.

Prep: 20 min
Cook: 35 min
Wait: 5 min
Total: 1 hr
Makes: 4 servings with sourdough scoops and bread for scooping

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Ingredients

4 servings

2 lbs (900 g) boneless, skinless chicken thighs, patted dry, patted dry, cut into 1½-inch (4 cm) pieces
2 cups (200 g) day-old or older sourdough bread, cut into ¾-inch cubes, cut into ¾-inch (2 cm) cubes
8 slices (300 g) sourdough bread, cut for scoops, cut into ¾-inch (2 cm) thick diagonal slices or wedges
3 tbsp (45 ml) neutral oil (vegetable or canola), divided: 2 tbsp for chicken, 1 tbsp for croutons
1 medium (150 g) yellow onion, finely diced, finely diced (about ¼-inch / 6 mm pieces)
4 cloves (20 g) garlic cloves, minced, minced
1½ tbsp (20 g) fresh ginger, minced, peeled and minced (about ¼-inch / 6 mm pieces)
2 tsp (5 g) garam masala
1 tsp (2 g) ground cumin
1 tsp (2 g) ground coriander
½ tsp (1 g) ground turmeric
1 tsp (2 g) Kashmiri chili powder or mild chili powder
1 can (14.5 oz / 411 g) (411 g) canned diced tomatoes with juice
1 can (13.5 oz / 400 ml) (400 ml) full-fat coconut milk
1 cup (240 ml) unsalted chicken broth
1 tsp (6 g) kosher salt
½ tsp (1 g) freshly ground black pepper
¼ cup (15 g) fresh cilantro, chopped, finely chopped (optional)
2 tbsp (30 ml) fresh lime juice (optional)

Equipment (7)

Large heavy-bottomed pot or Dutch oven (5-quart / 4.7L)
Wooden spoon
Small skillet or frying pan
Cutting board
Sharp knife
Measuring spoons and cups
Instant-read thermometer (optional but helpful)

Steps

Before you start

Pat chicken thighs dry with paper towels so they brown properly
Have all spices and coconut milk measured before you start cooking
Cube the sourdough for croutons and cut bread for scoops ahead of time

1
Toast sourdough croutons
- Heat 1 tbsp (15 ml) neutral oil in a small skillet over medium-high heat.
- Once shimmering, add the 2 cups (200 g) sourdough cubes in a single layer.
- Toast, stirring every 1–2 minutes, until golden and crispy all over, about 5–7 minutes.
- Transfer to a small plate and set aside.
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Ready when: Croutons are golden brown and crispy
Tip: Use day-old bread so it crisps rather than turning soft; toss frequently to avoid burning
2
Brown the chicken
- Pat the chicken pieces dry.
- Heat 2 tbsp (30 ml) neutral oil in the large pot over medium-high heat.
- Once very hot, working in two batches if needed to avoid crowding, add the chicken in a single layer.
- Let sit undisturbed for 2–3 minutes until the bottoms are golden, then stir and cook another 2–3 minutes until lightly browned on most sides.
- Remove chicken to a plate; do not cook through.
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Ready when: Chicken is light golden on the outside; internal temp reaches ~160°F (71°C) by end of simmering
Tip: Don't move the chicken too early—let it sit for 2–3 minutes to develop a crust before stirring
3
Build the spice base
- In the same pot, reduce heat to medium.
- Add the diced onion and cook, stirring occasionally, for 2–3 minutes until it begins to soften and become translucent.
- Add the minced garlic and ginger, stirring constantly for 30 seconds until fragrant.
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Ready when: Garlic and ginger are fragrant; onion is translucent
Tip: Stir ginger and garlic constantly to prevent burning and to bloom the flavors
4
Toast the dry spices
- Add the garam masala, ground cumin, ground coriander, turmeric, and Kashmiri chili powder to the pot.
- Stir constantly for 30–45 seconds until fragrant and the spices coat the onion and aromatics.
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Ready when: Spices smell warm and fragrant; no raw spice smell remains
Tip: Toasting the dry spices for just 30–45 seconds releases their essential oils and deepens flavor
5
Deglaze and build sauce
- Add the canned diced tomatoes with juice to the pot, stirring well to combine and scrape up any browned bits from the bottom.
- Cook for 1–2 minutes, stirring, to slightly reduce and concentrate the tomato.
- Pour in the coconut milk and chicken broth, stirring to combine thoroughly.
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Ready when: Sauce is smooth and well combined, with no visible spice or tomato lumps
Tip: Stir the coconut milk well into the spices to avoid a greasy or separated sauce
6
Return chicken and simmer
- Return the browned chicken pieces to the pot along with any accumulated juices.
- Add 1 tsp (6 g) kosher salt and 0.5 tsp (1 g) freshly ground black pepper.
- Bring to a gentle simmer over medium heat, stirring occasionally.
- Once simmering, reduce heat to medium-low and cook uncovered for 15–18 minutes, stirring every 3–4 minutes to ensure even cooking and sauce distribution.
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Ready when: Chicken is tender and cooked through (165°F / 74°C internal temperature); sauce coats the back of a spoon lightly
Tip: Stir every 3–4 minutes to prevent sticking and ensure the chicken cooks evenly in the sauce
7
Season and finish
- Taste the curry and adjust seasoning with additional salt, pepper, or lime juice as needed.
- If using the optional fresh cilantro and lime juice, stir them in now.
- Gently fold in most of the toasted sourdough croutons, reserving a handful for garnish.
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Ready when: Curry tastes balanced, with warm spices and creamy richness
Tip: Fold in croutons gently so they soften slightly while still retaining some texture; save some for garnish for crunch
8
Toast bread scoops
- While the curry simmers, heat a large skillet or griddle over medium-high heat.
- Lightly brush both sides of the sourdough scoop slices or wedges with a bit of neutral oil.
- Toast in batches for 1–2 minutes per side until golden and warm, and the edges are crisp.
- Transfer to a serving platter.
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Ready when: Bread is golden with crispy edges but still slightly tender inside
Tip: Toast just before serving so the bread is warm and crispy when plated
9
Plate and serve
- Spoon the curry into bowls or onto plates.
- Top each serving with a few of the reserved toasted croutons, a drizzle of the sauce, and a small handful of fresh cilantro if desired.
- Arrange the toasted sourdough scoops alongside each bowl so guests can tear off pieces and use them to scoop up the creamy curry.
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Ready when: Curry is hot and aromatic, bread scoops are warm and crispy
Tip: Serve immediately while the bread is hot and crispy so it doesn't soften too much from the sauce

Good to know

Tips

Sourdough bread has more flavor and structure than white bread and won't dissolve into the sauce; use day-old or older loaves for best crouton texture.
Kashmiri chili powder is milder and sweeter than cayenne, lending color and warmth without excessive heat. Substitute regular chili powder if needed, but use less (start with ¾ tsp / 1.5 g) and taste.
The toasted croutons folded into the curry absorb the sauce and add textural contrast; reserve a few to garnish for extra crunch.
Bring all your ingredients and tools to the counter before you start cooking. This one-pot curry comes together quickly once you begin.

Make ahead

Prepare the spice mixture, dice the onion, garlic, and ginger, cut the sourdough cubes and scoops, and measure the coconut milk and broth up to 4 hours ahead. Store aromatics in airtight containers in the refrigerator. Do not brown the chicken or make the croutons until you are ready to cook.

Storage & reheating

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium-low heat on the stovetop with a splash of water or broth if the sauce thickens too much. Toast leftover bread scoops in a 350°F (175°C) oven for 5–7 minutes to re-crisp before serving. The curry does not freeze well due to the coconut milk; it will separate upon thawing.

Substitutions

boneless, skinless chicken thighs, patted dry → Boneless, skinless chicken breasts or cubed firm white fish (cod or halibut). Breasts may dry out; reduce cooking time to 12–14 minutes. Fish should be added in the last 5 minutes of simmering.
full-fat coconut milk → Greek yogurt (1 cup / 240 ml) stirred in at the end, or heavy cream (1 cup / 240 ml). Yogurt adds tang and reduces richness; do not boil after adding. Cream will be richer but less authentic.
day-old or older sourdough bread, cut into ¾-inch cubes → Crusty white bread, focaccia, or naan pieces. Naan will soften more quickly; add it in the last 3–4 minutes of cooking.
canned diced tomatoes with juice → 2 tbsp (30 g) tomato paste mixed with ¼ cup (60 ml) water. Tomato paste is more concentrated; use ½ the amount and adjust broth slightly