Step 1

Season chicken thighs generously with salt, black pepper and cayenne pepper.

Step 2

Heat oil in a deep skillet or sauté pan over medium-high heat. Add chicken, skin side down, and brown 2-3 minutes per side, or until browned. Transfer to a plate.

Step 3

Add more oil if necessary. Add the onion then reduce heat to medium-low and cook 4-5 minutes or until beginning to soften.

Step 4

Add carrot and cook 2-3 minutes or until lightly browned in places.

Step 5

Add curry powder, ginger and garlic and cook very briefly, about 15 seconds.

Step 6

Add tomatoes, chicken broth and cream or coconut milk. Return chicken thighs to the pan.

Step 7

Bring to a boil, reduce heat to low, cover slightly and simmer 25-30 minutes or until chicken is cooked through to 165 degrees.

Step 8

Adjust seasoning if desired. Stir in cilantro.

Step 9

Serve with brown basmati rice. Garnish with cilantro sprigs and plain yogurt if desired.