Ingredients
- 2 tablespoons vegetable oil
- 1 tablespoon butter
- 6 chicken thighs
- Salt and pepper
- 1 cup chopped onion
- 3 teaspoons curry
- 1/2 teaspoon cayenne
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- 2 carrots, peeled and sliced on diagonal
- 1 1/2 cups low sodium chicken stock
- 1 cup broccoli florets
- 1/4 cup heavy cream
- 3/4 cup frozen peas
Directions
Heat oil in large skillet and stir in butter to melt. Season chicken thighs with salt and pepper. Cook thighs skin side down until golden brown. Flip chicken and continue to cook until golden brown. Remove chicken to a plate. Stir in onions and cook until tender. Stir in curry, cayenne, cinnamon and cumin and cook until aromas are released. Stir in carrots and toss to coat. Add chicken stock and bring to a simmer. Place chicken thighs back into skillet and stir in broccoli. Cover and simmer for 15 minutes to cook chicken. Stir in cream and peas. Season to taste. Serve with basmati rice
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By SteveNSac53
Sacramento, CA
on May 01, 2013
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I omitted the cayenne as I used Madras curry which is pretty hot itself. I didn't use broccoli as I served a spinach salad nor the cream but did add the peas and carrots. I also dredged the thighs with a light coating of flour mixed with the salt and pepper before frying. I found there was no need to thicken the sauce. I sauted the onions and carrots with a pinch of suger till they started to carmalize and added the broth and the remaining seasonings incorperating any brown bits that remained in the pan. Served with the rice cooked in broth with a pinch of saffron and mango chutney on the side I had hoped to have some left over for lunch the next day, but that was wishful thinking. My partner scarfed down four of the thighs. I fully recommend this as a quick and easy meal for those who appreciate curried dishes. The recipe says 4 servings, you would need 8 thighs then.
By wannabcheff
Honolulu, HI
on April 10, 2013
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We made this tonight and it was delicious! Used more curry powder, halved the cinnamon and cumin, and didn't use broccoli or peas. Only thing I will do different next time is to not cut the thighs before browning.
By shanitao77
dallas, tx
on February 06, 2013
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Pretty good dish. I only used 2 tsp of curry and omitted the cayenne. The chicken was so flavorful and tender. I also omitted the broccoli and peas.
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