Curry Braised Chicken Thighs
Ingredients
4 chicken thighs
Salt and freshly ground black pepper
Cayenne pepper
2 tablespoons canola oil or as needed
1 small onion halved and thinly sliced
2 medium carrots quartered lengthwise
1 tablespoon curry powder
1 tablespoon minced ginger
4 cloves garlic minced
1 can (14.5-ounce) diced tomatoes undrained
1 cup chicken broth
½ cup heavy cream
¼ cup chopped cilantro plus sprigs for garnish
Cooked basmati rice
Season chicken thighs generously with salt, black pepper and cayenne pepper.
Heat oil in a deep skillet or sauté pan over medium-high heat. Add chicken, skin side down, and brown 5 minutes per side, or until browned. Transfer to a plate.
Add more oil if necessary. Add the onion then reduce heat to medium-low and cook 4-5 minutes or until beginning to soften. Add carrot and cook 2-3 minutes or until lightly browned in places.
Add curry powder, ginger and garlic and cook very briefly, about 15 seconds. Add tomatoes, chicken broth and cream or coconut milk. Return chicken thighs to the pan.
Bring to a boil, reduce heat to low, cover slightly and simmer 25-30 minutes or until chicken is cooked through to 165 degrees.
Adjust seasoning if desired. Stir in cilantro. Serve with brown basmati rice. Garnish with cilantro sprigs and plain yogurt if desired.
