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 sheenscott
Trappe, PA
on April 01, 2012
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I was hoping to make more of a west indian/jamaican curried chicken. However, the addition of the cinnamon made this curry more of an indian curry flavor (in my opinion. Still, the dish was very tasty and I will try it again as well as without the curry. I added 1 tbsp of flour to the chicken broth to thicken it and did use the coconut milk as well. I also added cubed potatoes, julienned carrots and a few red and green peppers. My husband loved it. This one is a keeper.
By layana_martha
Saint Joseph, MO
on March 01, 2012
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This was a very simple dish to make. I used legs not thighs. My 4, 6, and 7 year old children ate ever bit of it. An awesome dish. That tastes great.
By pjd3
Colorado
on March 01, 2012
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This recipe was amazing! Everyone raved and we agreed this was some of the best curry we've had. However, I did add potatoes and used coconut milk in place of the heavy cream. Fantastic recipe!
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