Tomato Onion Chicken Thigh Curry

Instructions

1. 1

   Slice the onions thinly and chop the tomatoes into small pieces.

2. 2

   Cut the chicken thighs into bite-sized pieces and set aside.

3. 3

   Heat 2 tablespoons of oil in a large pan over medium heat. Add the bay leaves and whole cloves, and sauté for 30 seconds until fragrant.

4. 4

   Add the sliced onions and cook, stirring frequently, until golden brown (about 8-10 minutes).

5. 5

   Add the dried chillies and sauté for another minute.

6. 6

   Add the chopped tomatoes and cook until they soften and the oil begins to separate (about 5-7 minutes).

7. 7

   Add the chicken thigh pieces to the pan. Stir well to coat the chicken with the onion-tomato mixture.

8. 8

   Add salt and mix thoroughly.

9. 9

   Pour in the water, stir, and bring the curry to a gentle boil.

10. 10

    Reduce the heat to low, cover, and simmer for 20-25 minutes, stirring occasionally, until the chicken is cooked through and the curry has thickened.

11. 11

    Taste and adjust salt if needed. Remove bay leaves and cloves before serving.

12. 12

    Serve hot with rice or flatbread.