A Quick Chicken Curry

Don't let the thought of a complex Indian curry daunt you.  A nice chicken curry can be prepared fairly quickly on a weeknight, which has plenty of flavor and richness.  Use individual spices, or simply your favorite curry powder mix - there are lots of great mixes out there!
4 chicken thighs
1 orange pepper, sliced
1 small sweet onion, sliced
1 stick cinnamon (or 1/2 tsp ground)
8 oz fresh mushrooms, sliced

1 tsp fennel seeds
1 tsp cumin seeds
2 cloves garlic, minced
1/2-inch fresh ginger, peeled and minced
1/4 tsp crushed red pepper flakes

1 tsp turmeric
1 tsp fenugreek powder
1 tsp coriander powder
1 tsp cardamom powder
1 tsp garam masala
1 can coconut cream or milk (trader Joe’s)

fresh cilantro for garnish
1/4 cup roasted peanuts for garnish
1 Tbsp unsweetened coconut flakes for garnish

Brown the chicken thighs in a non-stick skillet on both sides in a dash of coconut oil or canola oil. Salt and pepper to taste. Remove the chicken to a plate.

Add the pepper and onion to the pan along with the cinnamon stick. Sauté for 5 minutes.

Then add the mushrooms and turn up the heat to high. Cook , stirring often, until the mushrooms release what water they will and begin to brown up a bit.

Add the fennel, cumin, garlic, ginger and red pepper flakes and cook 2-3 more minutes.

Then add the powdered spices (and powdered cinnamon if using) and cook another minute. Add the coconut cream or milk and return the chicken to the skillet. Cover and simmer about 20 minutes, until the chicken is cooked through.

Serve over rice with lemon wedges, and garnish with cilantro, peanuts and coconut flakes.

Serves 4.

Cook’s Note: If you don’t have the foundational Indian spice powders (as many don’t - I’m just a curry geek) just use 1-2 Tbsp of your favorite yellow curry powder, and you will have your favorite chicken curry!