Coconut Curry Chicken and Carrots

This is a quick and easy recipe that brings some international flavor to a nice week-night diner.

Four pieces boneless chicken thighs

Twelve ounces carrots cut into inch chunks

One tablespoon chopped garlic

One medium sweet onion, sliced thin 

One tablespoon curry powder

Four ounces each chicken stock, coconut milk

One heaping tablespoon spicy mango chutney

 Trim chicken of skin to your liking.  I like some crispy skin, but usually trim chicken thighs by placing them skin side down on the cutting board and trimming any skin or fat that is not under the meat.  If you are completely removing the skin  then quarter chicken thighs because they will brown more and cook slightly quicker.  Using a non-stick skillet start chicken thighs skin down and cook until some fat is rendered then increase heat to medium-high.  I do this because the skin browns and crisps nicely opposed to putting them in a hot pan in which the skin tends to burn before it turnings crisp.  Season the chicken meat with salt and curry powder.  Once the skin has nicely browned flip then add the carrots, garlic and onion and cook this for about 5 minutes, but be sure not to burn the garlic.  Add the liquid to the chicken, reduce heat to medium-low and simmer for 30 minutes.  Finally add the chutney and increase heat and reduce till liquid in quite thick and coats the chicken.

Serve with plain brown rice and hot sauce.  If you have fresh ginger or coriander go ahead and use them, but I don’t keep them on hand at my home.