Step-by-Step Instructions

1. 1.Prepare Onions

   Peel and roughly chop 2 onions. You can finely chop them if preferred.

2. 2.Sauté Onions

   Heat 2-3 tablespoons of oil in a pan over medium heat. Add the chopped onions and cook for 6-8 minutes until they are softened and lightly browned.

3. 3.Prepare Ginger

   While the onions are cooking, peel a large piece of ginger using a spoon or knife. Grate the peeled ginger.

4. 4.Prepare Chicken

   Take 8 bone-in chicken thighs. Give them a quick clean and trim off any excess fat.

5. 5.Add Ginger and Chicken

   After 10 minutes, the onions should be nicely cooked. Add the grated ginger to the pan and cook for another minute. Move the onion and ginger mixture to one side of the pan. Add the chicken thighs to the empty side of the pan over high heat.

6. 6.Brown Chicken and Add Spices

   Cook the chicken for 5 minutes on high heat to get some color on the thighs. Then, add 1 teaspoon of salt and 1 teaspoon of chili powder (optional). Finally, add 2 tablespoons of curry powder. Mix everything well to ensure the chicken and onions are coated with the spices.

7. 7.Add Coconut Milk and Water

   Pour in the 400ml tin of coconut milk. Add 100ml of water, using the empty coconut milk tin to measure and rinse out any remaining milk. Stir to combine all ingredients, making sure the chicken pieces are submerged in the liquid.

8. 8.Simmer the Curry

   Cover the pan with a lid and cook on low heat for 40 minutes, or until the chicken is tender and cooked through. The chicken should be falling apart easily.

9. 9.Serve

   Once cooked, check the consistency and taste of the curry. Serve the gorgeous coconut chicken curry hot with a bowl of rice.