Tonight we made a simple dish that I found in the May 2015 issue of Cooking Light. It was called Quick Chicken and Vegetable Curry. We had almost everything that we needed in the refrigerator except the chicken. It was simple and very tasty!
Preheat oven to 400°.
Heat a Dutch oven over medium-high heat. Add 1 tablespoon of olive or canola oil and swirl to coat. Add 2 cups of chopped onion and sauté for 2 minutes. Stir in 1 tablespoon of all-purpose flour along with 1 tablespoon of garam masala, 1 tablespoon of minced garlic, 1 teaspoon of ground cumin, 1/2 teaspoon of kosher salt, 1/2 teaspoon of black pepper and crushed red pepper to taste. Sauté all of this for 1 minute. Add 1 + pounds of chicken thighs (cut into bite size pieces), 1 cup of chicken stock, 1 cup of sliced carrot, and 1/2 cup water. Bring to a boil. Cover, reduce heat, and simmer for 8 minutes. Stir in 2 cups of frozen (but thawed) peas and 1/2 cup of light coconut milk. Cover and cook for another 5 minutes.
While the curry cooks, brush 2 naan flatbreads evenly with a little bit of olive oil. Bake at 400° for 8 minutes or until crispy. Cut each naan into 4 pieces.
Spoon the curry into shallow bowls. Sprinkle with cilantro, if desired. Serve each bowl with the naan quarters and enjoy!