Easy Chicken Curry

Ingredients

• 2 Tbsp. olive oil
• 1 lb. chicken (I used drumsticks in these photos, but use whatever cut you have on hand!)
• salt and pepper to taste
• 1/2 large yellow onion, diced
• 2 cloves garlic, minced
• 1 lb. potatoes, diced
• 1 cup diced carrots
• 2 Tbsp. curry paste
• 3 tsp. curry powder
• 1/4 tsp. cinnamon
• 1/2 tsp. cumin
• 1 can coconut milk (13.5 oz)
• 1/4 cup fresh cilantro, chopped
• Cooked rice (optional)

Instructions

1. 1

   Preheat oven to 400 degrees F.

2. 2

   Heat olive oil in a large oven-safe pan over medium-high heat. (I like to use a deep, flat-bottomed skillet for this recipe)

3. 3

   Season chicken on all sides with salt and pepper to taste.

4. 4

   Add chicken to hot oil and sear 3-5 minutes on each side to form a golden brown crust and lock in flavor. Be careful using hot oil to sear the chicken - it can spatter, so keep an eye on it!

5. 5

   When chicken is seared on all sides, remove to a plate and return the pan to the stove. Don't worry that the chicken isn't cooked the whole way through yet!

6. 6

   Add onion, garlic, potatoes, and carrots to skillet and saute 7-10 minutes until onion is translucent and potatoes have started to crisp up. Add another drizzle of olive oil if the pan is looking dry.

7. 7

   Stir curry paste, curry powder, cinnamon, and cumin into potato mixture.

8. 8

   Add coconut milk to pan and stir to combine. Add another dash of salt and pepper to taste and remove pan from heat.

9. 9

   Return chicken to pan, nestling it into the curry mixture. It's ok if the curry doesn't completely cover the chicken - just spoon some of the curry on top of the chicken pieces to keep it moist!

10. 10

    Put the chicken curry pan into your 400 degree oven for 15-20 minutes until chicken has cooked through. Top with chopped cilantro for garnish and serve with a scoop of rice (optional).