Stovetop Curry Chicken Thighs
Serves 2 or more if thighs are large
Here Is What You Need:
4 bone in, skin on chicken thighs
2 TBS vegetable oil
1 TBS unsalted butter
1 cup chopped onion
1 cup chopped red bell pepper
1 cup sliced, peeled carrots
1 cup cauliflower or broccoli florets
3 tsp curry powder
½ tsp cayenne pepper
1 tsp cinnamon
1 tsp cumin
1 cup chicken broth
¼ cup heavy cream
¾ cup frozen peas
Kosher salt and fresh cracked pepper
Basmati rice and fresh chopped parsley for serving.
Here Is What You Need To Do:
Trim excess skin off the underside of the thighs and pat them dry with a paper towel. Season on both sides with salt and pepper.
In a large skillet, you don’t want to crowd the thighs, heat the oil and butter on medium high heat. Put the chicken skin side down in the skillet and brown the skin for about 5 to 6 minutes. Flip it and brown on the other side for another 4 to 5 minutes then remove them from the pan and set, skin side up, on a platter. Set aside.
In that same pan add the onions and peppers and cook until they start to get tender. Add in the curry, cayenne, cumin and cinnamon. Stir cooking out the spices for a minute. Add the carrots and cauliflower stirring to get them coated in the spice mixture. Add the chicken broth and using a wooden spoon scrape the bottom of the pan to get the brown bits of flavor.
Bring to a simmer.
Put the chicken back in the pan skin side up, cover the pan and let cook for 15 to 20 minutes. Depending on the size of the thighs, it may take longer.
When the chicken is done add in the cream and peas. Cook for a few more minutes. Taste and season with salt and pepper.
Serve on top of rice and garnish with parsley. You will likely have extra sauce just serve that in a bowl at the table. Let’s Eat!!