Curry Chicken
I have made so many versions of this dish I can’t keep them straight in my head sometimes. The last few times I have made it I have done it the same way… simple… and my family has raved about how good it is. So here its is… simple, spicy, goodness. Wait until you pair it with my easy peasy Turmeric Basmati Instant Pot Rice! A dinner fit for a king!
Curry Chicken
My husbands all time favorite dish. He gets this cute little smile when I tell him I am making Curry ! It has become a staple dish in many of my friends kitchens!
Ingredients
- 8 chicken thighs bone in, with skin
- sea salt to salt chicken pieces
- 2 tablespoons olive or avocado oil
- 1 large white or yellow onion diced
- 6 garlic cloves minced or grated in microplane
- 4-6 carrots peeled and diced, omit if Keto
- 3 tablespoons curry powder
- 2 cups chicken broth or water
- 1/2 cup cilantro finely chopped
- 1 cup sweet peas frozen, optional
- 1 tablespoon tapioca starch disolved in 1/4 cup of water optional as a thickener
Instructions
- Heat a large pot or dutch oven. Add the oil.
- While the pot and oil are heating salt both sides of the chicken and place 4 pieces at a time in hot pot to sear. Repeat on other side. Remove chicken and finish the remaining pieces.
- Keep the heat going but reduce to medium and add the onions and garlic. Cook stirring frequently until the onions start to caramelize.
- Add the carrots and the curry powder. Cook for at least 3 minutes to bring out the true flavor of the curry.
- Add the chicken pieces back into pot.
- Add the broth or water, bring to boil, reduce to a simmer, cover and cook for 1 hour.
- After 1 hour of cooking pour the tapioca starch and water mixture into the pot. Allow to simmer for 5 minutes.
- If using peas add and stir in at the very end of cooking.
- Top with fresh cilantro when serving !