Step-by-Step Instructions

1. 1.Prepare Onions

   Roughly chop two medium onions.

2. 2.Heat Oil

   Heat 2 to 3 tablespoons of oil in a hot pan.

3. 3.Sauté Onions

   Add the chopped onions to the hot oil and sauté on medium heat for 6-8 minutes, or until they are nicely golden brown.

4. 4.Prepare Ginger

   While the onions are cooking, peel and grate a large piece of ginger.

5. 5.Clean Chicken

   Clean and trim any excess fat from 8 bone-in chicken thighs.

6. 6.Add Ginger

   Add the grated ginger to the sautéed onions and cook for another minute, stirring well.

7. 7.Sear Chicken

   Move the onions and ginger to one side of the pan. Add the chicken thighs to the empty side of the pan and cook on high heat for 5 minutes to get some color on them.

8. 8.Season with Salt and Chili Powder

   Sprinkle 1 teaspoon of salt over the chicken and onions. Add 1 teaspoon of chili powder (optional, to taste).

9. 9.Add Curry Powder

   Add 2 tablespoons of curry powder to the pan.

10. 10.Mix and Coat

    Give everything a good mix, ensuring the chicken is well coated with the spices and continues to brown slightly.

11. 11.Add Coconut Milk and Water

    Pour in 1 can (400ml) of coconut milk and 100ml of water. Stir to combine all ingredients.

12. 12.Simmer Curry

    Cover the pan and cook on low heat for 35-40 minutes, or until the chicken is cooked through and tender. Ensure the chicken pieces are mostly submerged in the liquid.

13. 13.Check Doneness

    After 40 minutes, uncover the pan and check the chicken. It should be very tender and easily fall apart.

14. 14.Serve

    Serve the hot coconut chicken curry with a bowl of rice.