Quick Chicken And Vegetable Curry With Garlic Naan

• 4 teaspoons canola oil, divided
• 2 cups prechopped onion
• 1 tablespoon all-purpose flour
• 1 tablespoon garam masala
• 1 tablespoon minced garlic
• 1 teaspoon ground cumin
• 5/8 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper
• 1 1/4 pounds skinless, boneless chicken thighs, chopped
• 1 cup unsalted chicken stock
• 1 cup sliced carrot
• 1/2 cup water
• 2 cups frozen green peas, thawed
• 1/2 cup light coconut milk
• 2 garlic naan flatbreads (such as Whole Foods 365) or pita breads
• 1 tablespoon chopped fresh cilantro (optional)

1. Preheat oven to 400u0b0.
2. Heat a Dutch oven over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add onion; saute 2 minutes. Stir in flour and next 6 ingredients (through red pepper); saute 1 minute. Add chicken, stock, carrot, and 1/2 cup water; bring to a simmer. Cover, reduce heat, and simmer 8 minutes. Stir in peas and coconut milk; cover and cook 5 minutes.
3. While curry cooks, brush naan evenly with remaining 1 teaspoon oil; bake at 400u0b0 for 8 minutes or until crispy. Cut each naan into 4 pieces.
4. Spoon 1 3/4 cups curry into each of 4 shallow bowls; sprinkle with cilantro, if desired. Serve each bowl with 2 naan quarters.

canola oil, onion, flour, garam masala, garlic, ground cumin, kosher salt, black pepper, red pepper, skinless, carrot, water, frozen green peas, light coconut milk, garlic, fresh cilantro

Taken from www.myrecipes.com/recipe/quick-chicken-vegetable-curry-garlic-naan (may not work)