Step-by-Step Instructions

1. 1.Prepare Ingredients

   Ensure chicken thighs are on the bone with skin removed. Finely chop the garlic and red onions. Prepare the curry powder and chopped coriander.

2. 2.Sauté Onions and Garlic

   Heat 4-5 tablespoons of olive oil in a non-stick pot over medium heat. Add the finely chopped red onions and garlic. Gently simmer for about 10 minutes until they are softened and slightly golden brown.

3. 3.Add Curry Powder and Water

   Add 3 tablespoons of mild Madras curry powder to the pot. Fry for approximately 30-40 seconds, stirring constantly until it forms a thick paste. Add a splash of water if the mixture becomes too dry or starts to burn, and stir to combine.

4. 4.Sear Chicken and Add Tomatoes

   Add the chicken thighs to the pot and sear them, coating them in the spice mixture. Once the chicken is seared, add the two cans of chopped tomatoes. Stir well to ensure all ingredients are thoroughly mixed.

5. 5.Simmer the Curry

   Add enough water to the pot to ensure there is sufficient cooking liquid. Stir again, then place a lid on the pot. Simmer on a medium to low heat for approximately 1 hour, checking and stirring every 15-20 minutes to prevent sticking and ensure even cooking.

6. 6.Season and Finish

   After 1 hour, remove the lid and stir the curry. Add 1 teaspoon of salt and stir to combine. Add a small amount of chopped fresh coriander and black pepper to taste. Stir one last time.

7. 7.Serve

   Serve the easy chicken curry into a bowl and garnish with additional fresh coriander.