This is the quickest curry you’ll ever make. Use tons of curry powder and make a paste with warm water. To keep in line with lighter fare, there are no potatoes, but plenty of onions and peppers.
- 1 tbsp olive oil
- 8 boneless, skinless chicken thighs
- 2 onions, peeled and cut into bite sized pieces
- 2 peppers – red or green, cut into bite sized pieces
- 2 tbsp curry powder mixed into a paste with water
- 1 cup water
- Salt and pepper
- In a large pot, over high heat, add the olive oil and all 8 chicken thighs. Sear thighs for 2 minutes, turn and sear the other side. Remove from the pot to a plate.
- Turn heat to medium and add a bit more oil if needed, along with onions and peppers. Saute for 10 minutes, using a wooden spoon so as not to burn the onions.
- Meanwhile, make curry slurry (Nice sound to that) in a large bowl. Cut the chicken thighs into large bite size pieces, and add them to the curry to coat. Now add thighs back to the pot, along with the water.
- Turn heat back up to medium-high, and bring to a bubbling boil. Cook ten minutes.
- Turn heat down to low, cover and cook for 10-20 more minutes before serving.
- This serves serves as a meal, served in a bowl with fresh coriander on top of roasted cauliflower or sautéed zucchini.