Taking cues from Indian cooking, broccoli and carrots round out this creamy curried one-pot chicken served over fragrant basmati rice.
| Level: | Easy |
| Yield: | 4 servings |
| Level: | Easy |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons vegetable oil
- 1 tablespoon butter
- 6 chicken thighs
- Salt and pepper
- 1 cup chopped onion
- 3 teaspoons curry powder
- 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
- Cooked basmati rice, for serving
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 923 |
| Total Fat | 65 g |
| Saturated Fat | 19 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 54 g |
| Cholesterol | 308 mg |
| Sodium | 1332 mg |
| Serving Size | 1 of 4 servings |
| Calories | 923 |
| Total Fat | 65 g |
| Saturated Fat | 19 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 54 g |
| Cholesterol | 308 mg |
| Sodium | 1332 mg |
Reviews
I made this recipe and made slight modifications (I used shredded carrots and slightly more of the curry) and ended up with a masterpiece. My kids are rather picky and they loved this recipe. It tastes so flavorful. Only because we tend to lend on the “spicy” side, I will add more cayenne for a little more kick. I also wanted to see if this could freeze well, so I froze a small portion and sent it with my daughter back to school and based on her suitemates asking me to making them a plate, it reheated very well.
Very easy to prepare love the flavors and the aromas. Excellent recipe!
I’ve made this twice. Always turns out great. I make minor changes for taste, including adding a jalapeño and doubling the cayenne. I might added some potatoes next time.
Great starting recipe for a curry dish that you can then riff on. Thank you!
The flavors were delicious! It was easy to make. I would make a few modifications for the next time. I would take the skin off and maybe use boneless thighs. 15 minutes wasn’t enough time to cook the chicken through. I may use a hot curry powder I have instead of the mild and cayenne mixture. Overall, it was a hit.
My family loves this dish. I do decrease the Cayenne depending on who’s eating. But it never disappoints!
I have used this recipe many, many times and my family loves it!!
I made this recipe following the directions closely. I’ve made it several times and it is consistently delish. In fact, my adult son is coming over for dinner Sunday and just asked for it AGAIN! This is a keeper!
Very good recipe, but I would go a little lighter on the cinnamon
This recipe was terrific! My whole family liked it very much. I followed the recipe precisely and it was perfect. We thought it was a little too spicy, but as we continued eating the meal (because it was so delish) it became milder and milder. Terrific.
This dish was excellent the family said it was a keeper. I did add garlic and ginger and put some flour on the spices before I added the chicken broth to thicken the sauce as many reviews said it was soupy.