Curried chicken thighs are gluten-free, one-skillet dish

Ingredients:

• 1½ pounds chicken thighs
• Curry seasoning blend:
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • 1 tablespoon curry powder
• 2 tablespoons olive oil
• 1 garlic clove, minced
• ¼ cup white onion, thinly sliced
• 3 large carrots, peeled and cut into rounds
• 1 can coconut milk
• 1 can diced tomatoes
• ½ teaspoon cumin
• ½ tablespoon curry powder
• Salt and pepper to taste

Instructions:

1. In a small bowl, combine ingredients for curry seasoning blend. 
2. Place chicken thighs, 1 tablespoon of oil and curry seasoning blend in a gallon Ziploc bag, zip closed and massage with hands to rub the seasoning into the chicken. 
3. Refrigerate for about 30 minutes. 
4. In a large sauté pan, heat remaining oil and add garlic and onion. Sauté until translucent and fragrant. 
5. Add chicken and cook on medium high for about 3 minutes on each side, until slightly browned. Remove chicken and place to the side on a plate. 
6. Add carrots and sauté for 2 minutes. 
7. Add coconut milk, tomatoes, cumin and curry powder and stir until combined. Add chicken. 
8. Bring to a boil and reduce heat to a simmer and cover. Cook for about 15 minutes or until the chicken reaches an internal temperature of 165 degrees Fahrenheit. 
9. Serve over rice or by itself.