Chicken Thigh Curry

Instructions

1. 1

   Heat the vegetable oil in a large pan over medium heat.

2. 2

   Add the chopped onion and sauté until translucent.

3. 3

   Add the minced garlic and grated ginger, and cook for another minute.

4. 4

   Stir in the curry powder and chili powder, and cook for 1-2 minutes until fragrant.

5. 5

   Add the chicken thighs to the pan and cook until they are browned on all sides.

6. 6

   Pour in the coconut milk and diced tomatoes, and stir to combine.

7. 7

   Bring the mixture to a simmer, then reduce the heat to low and cover the pan.

8. 8

   Cook for 25-30 minutes, or until the chicken is cooked through and tender.

9. 9

   Stir in the chopped cilantro just before serving.

10. 10

    Serve the curry hot with rice or naan bread.