If you want dinner with a kick, then this Quick Chicken Curry is right up your alley. You can have a dish that's full of flavor on the table in about 30 minutes and your whole gang'll be saying, "OOH, IT'S SO GOOD!!"
Cooking Time: 30 min
What You'll Need:
·1 (12-ounce) jar roasted red peppers, drained
·1/2 cup chopped onion
·1 cup chicken broth
·1/2 cup light coconut milk
·2 teaspoons curry powder
·1 (15-ounce) can chick peas, drained
·1 cup grated carrots
·1 3/4 pounds boneless, skinless chicken thighs
What To Do:
1.In a blender or food processor, combine red peppers, onion, broth, coconut milk, and curry powder. Process or puree until completely smooth. Place sauce in a large, deep skillet.
2.Over medium-high heat, bring sauce to a simmer, and then stir in chickpeas and carrots. Place chicken thighs in sauce, being sure tops are covered. Reduce heat to maintain a simmer
3.and cook, uncovered, 20 minutes, or until no pink remains in the chicken. Serve topped with sauce.