Hurry it's Curry Time

I don't know about you, but I love curries. Sometimes curry dishes can take a lot of time, but the dish I made tonight is simple and quick. I would say no more than 40 minutes. This recipe can be found on the Food Network, I know you're shocked! It's called Curry Chicken Thighs. I prefer chicken thighs over the breast b/c they have more flavor and they retain their moisture. Let me share how to do this dish. What you need: a large skillet (not a non stick, they don't allow your meat to brown- unless you have a new Calphalon), 6 boneless skinless chicken thighs, 2 tbs veg oil, 1 tbs butter, S & P, 1 med onion chopped, 3 tsp curry, 1/2 tsp cayenne, 1 tsp cumin, 1 tsp cinnamon, 1.5 c low sodium chicken stock, 2 carrots peeled and sliced on the diagonal, 1 c broccoli florets, 1/4 c heavy cream, 3/4 c frozen peas. You will also need to cook up some basmati rice and if you can find it Indian Naan Bread. Add your butter and oil to the skillet and heat over medium heat until melted. In the meantime season both sides of your thighs w/ S & P, add them to your skillet and brown on both sides (about 4 minutes/side), remove thighs to a plate. Add the onions to the skillet and cook until they are tender, add the carrots to the skillet and coat them with mixture, addd the spices and mix it in w/ the onion and carrots and cook about 1 minute. Add the chicken stock and simmer 2 minutes, add the thighs and the broccoli to the skillet, cover and simmer over med low heat for 15 minutes. Add the heavy cream and peas and stir until mixed in. Serve over basmati rice w/ Naan bread. That's it! Enjoy!