Chicken Curry Supreme

About this recipe

This modern take on Chicken Curry Supreme combines succulent chicken thighs with an aromatic curry sauce. It's a perfect weeknight meal served over rice or with naan bread. Enjoy a delightful burst of flavors while keeping things convenient and simple.

Ingredients

• 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 inch fresh ginger, grated
• 2 tablespoons curry powder
• 1 can (14 oz) coconut milk
• 1 cup low-sodium chicken broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup frozen peas
• Fresh cilantro for garnish

Directions

1. 1

   Heat olive oil in a large skillet over medium heat.

2. 2

   Add onion, garlic, and ginger; sauté until the onion is soft and golden.

3. 3

   Add curry powder and briefly toast to release flavors.

4. 4

   Add chicken pieces, season with salt and pepper, and brown on all sides.

5. 5

   Stir in coconut milk and chicken broth; bring to a simmer.

6. 6

   Reduce heat, cover, and cook for 20-25 minutes, stirring occasionally.

7. 7

   Add frozen peas and cook for another 5 minutes.

8. 8

   Garnish with fresh cilantro and serve hot.