Chicken Curry

Ingredients

• 4 chicken thighs, skin removed
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp curry paste
• 1 cup chicken broth
• 0.5 cup carrots, sliced
• 0.5 cup green peas
• 0.25 cup cilantro, chopped
• 0.5 tsp salt

Instructions

1. 1

   1. Brown the chicken

   Heat the olive oil in a wide skillet over medium-high heat. Add the thighs and brown for 3–4 minutes per side — they don't need to be fully cooked yet. Remove and set aside.

2. 2

   2. Build the curry base.

   In the same skillet, add the onion and cook 3–4 minutes until translucent. Add the garlic (or garlic powder) and curry paste and stir for about 1 minute until fragrant.

3. 3

   3. Cook the chicken.

   Return the thighs to the skillet and add the chicken broth. Add the carrots and peas, cover, and cook over medium-low heat for 15–20 minutes, until the chicken is fully cooked and the vegetables are tender. Taste and adjust seasoning.

4. 4

   4. Serve.

   Remove from heat and finish with fresh chopped cilantro. For a brighter, fresher touch, add a few drops of lime juice right before serving.