Coconut Chicken and Pea Curry with Brown Rice

Instructions

1. Thinly slice the yellow onion, mince the garlic, and cut the chicken thighs into bite-size pieces.
2. Do not rinse the chicken. Pat the pieces dry, season them with half of the kosher salt and black pepper, then heat the vegetable oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 5-7 minutes, turning occasionally, until lightly browned and the thickest pieces reach 165°F (74°C). Transfer the chicken to a clean plate, then wash the skillet, utensils, board, knife, and hands with soap and water before touching anything else.
3. Add the onion to the clean skillet over medium heat with the remaining kosher salt. Cook for 4-5 minutes until translucent and softened. Add the garlic, curry powder, cumin, and remaining black pepper, stirring for 30-60 seconds until fragrant.
4. Pour in the coconut milk and stir to loosen the seasoned bits. Return the chicken and any juices to the skillet, cover, and simmer for 8-10 minutes until the sauce slightly thickens and the chicken remains at 165°F (74°C).
5. Stir in the frozen green peas and cook for 3-4 minutes until hot and tender. Taste and adjust the seasoning.
6. While the curry cooks, simmer the brown rice in salted water according to the package directions, tasting near the end until tender with a slight chew. Drain if needed, then serve the curry over the rice.