Recipe: Chicken Curry

I gave my kids a choice for dinner last night - chicken curry or chicken pot pie, and I was shocked when they chose chicken curry. And I was even more pleasantly surprised when I realized how easy it was to make and how fast it came together. It ended up being a perfect, hearty meal for a gloomy, rainy Sunday evening. I doubled it since we had my mom over, and I wanted leftovers. My kids each said "I don't like this, I love it!" Here's what I did - barely modified from the original.

1 Tbsp avocado oil
1 onion, chopped
1 tsp salt
1 tsp pepper
2 tsp cumin
2 tsp curry powder
2 pinches (an 8-year old's) turmeric
12 chicken thighs, skinless, some boneless, trimmed and seasoned with s&p
chicken broth splash
3 garlic cloves, minced
1 large sweet potato, diced (should've had two)
1 cup coconut milk
2 10oz bags of frozen sweet peas
chopped cilantro for garnish
basmati rice, cooked

Heat oil over medium high heat in a dutch oven. Add onions, stirring around for a minute. Add garlic, stirring around with onions until soft. Sprinkle with salt, pepper, 1 tsp cumin, 1 tsp curry powder, and 1 pinch turmeric. Remove onions and place into a bowl. 
Place 6 pieces of chicken and brown on both sides, remove and brown remaining chicken. Add remaining spices. Remove chicken, splash chicken broth to break up browned bits at the bottom of the pot. 
Put the chicken and onions back in. Add potatoes and coconut milk. Cover and simmer for 20-30 minutes or until chicken is cooked through and potatoes are soft. Add peas and stir until warmed through. Sprinkle half of cilantro (about a tsp). Heat through and serve over rice. Sprinkle cilantro on each serving.