PREHEAT oven to 400° and line a baking sheet with parchment paper or aluminum foil. Combine ingredients for roasted vegetables in a large mixing bowl. Toss with hands to coat paying extra attention to rubbing the onion with seasoning on cut sides. Spread mixture onto baking sheet. Bake 30-35 minutes.
IN the meantime, season both sides of chicken thighs with sea salt and black pepper. Add 1 tsp olive oil in a large pan over medium heat. Add chicken thighs and brown 5 minutes. Flip chicken thighs and add bell peppers to pan. Sauté 3 minutes to soften
ADD garlic, coconut milk, chicken broth, tomatoes and curry powder. Stir to combine and bring mixture to a low boil. Reduce heat and simmer 15 minutes. Add broccoli and simmer 5 minutes longer.
Alternate fast cooking method:
Instant Pot: for curry, combine all ingredients into instant pot, set as manual pressure for 15 minutes. Done.
SERVE chicken curry alongside roasted vegetables.
Notes
*Indian type, includes fenugreek, coriander, turmeric amongst other exotic herbs. For help with proper serving sizes, see the Serving Sizes - Sauce Tutorial.Yields: 2 servings