Chicken Curry
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| Serves | 2 |
| Prep time | 15 minutes |
| Cook time | 45 minutes |
| Total time | 1 hour |
| Meal type | Main Dish |
| Misc | Serve Hot |
Ingredients
- 2 chicken leg quarters (about 1.25-1.5 lbs)
- 1/2 Large sweet onion (sliced thin)
- 1/2 Large cauliflower (about 1 lb. Cut into small florets)
- 3 Large carrots (peeled and cut into 1/4" thin slices on a slant)
- 2 tablespoons oil
- 1/4 cup flour
- 2 cups chicken stock
- 1 tablespoon curry powder
- 1/2 teaspoon smoked paprika (optional)
- 2 teaspoons kosher salt
Directions
| Step 1 | |
 Using a some of the flour, lightly dust chicken on both sides, brushing off any excess Heat oil in a large, wide pan over medium high heat Brown chicken on both sides, remove from pan Reduce heat to medium | |
| Step 2 | |
 Allow pan to cool a bit (remove from heat for 30 seconds) then add onions and carrots, and cook over medium heat for 7-8 minutes, until vegetables start to soften | |
| Step 3 | |
 Add spices and stir until spices become fragrant, about 2 minutes Add flour to pan and stir another minute Add stock slowly, stirring as you add it | |
| Step 4 | |
| Add cauliflower to pan, then add chicken Cover and cook over low heat for 40 minutes Serve over rice | |