A wonderful dish. This is one of those dishes you have to actually taste. It is all about to taste. Start small and add as you go. It is all about you.
2 chicken thighs, 2 slices cut perpendicular to the bone
2 carrots cut into matchsticks
1 tsp. lime juice, squeezed
½ Red Bell Pepper, cut into match sticks
1 can coconut milk
3 cloves garlic, pressed
½ red onion diced
1 TBSP vegetable oil
2 TBSP Curry Powder
1 tsp. Garam Masala Powder
S&P to taste
1 tsp. Brown Sugar
½ Chicken bouillon cube
Rice, Serve over rice or Thai Noodles
¼ cup chicken broth
In a Dutch Oven brown the chicken in oil. Remove.
Add garlic, carrots, red bell pepper and sauté and remove.
Add 1 can of coconut milk to the pot. Add 2 TBSP curry and 1 tsp. Garam Masala or to taste and whisk. The thing about adding Curry and Garam Masala is it is all about to taste. Add brown sugar and then taste. Then adjust. Add chicken bouillon. Also to taste.
Add chicken and coat with the liquid curry, cook skin side down then half way flip over, bring to a boil and then turn heat to simmer. Simmer 20 minutes with lid on. Add ¼ cup chicken stock.
Return the vegetables and add the lime juice to taste
Serve with cilantro and red onions on top.
Serve over rice or Thai noodles.
Alternatively if you like it hot, drizzle Sriracha on top when serving.
Let pot rest 5 minutes and serve.