Ingredients
2 lb chicken thighs, bone in & skin on
2 tbsp vegetable oil
5½ oz red onions, sliced thinly
3 garlic cloves, minced
1 ginger, (2 inch piece), peeled, minced
1 tsp ground cumin
1 tsp ground coriander
½ tsp chili flakes
1 tsp ground cinnamon
14 oz tomatoes, canned, diced or crushed
8 oz coconut cream, canned
3 tbsp cilantro , leaves and stems, roughly chopped
salt and ground black pepper, to taste
1 cup steamed rice
¼ tsp green onions, thinly sliced
1 lemon wedges, or lime wedges
Preparation
In a deep skillet or Dutch oven over medium heat, heat up the oil. Add chicken thighs and sear for roughly 5 minutes per side until golden on all sides. Set aside.
Add the onions in the same skillet or Dutch oven and saute for roughly 5 minutes or until translucent.
Add garlic, ginger, chili, cumin, coriander, and cinnamon. Saute briefly until garlic turns translucent and spices become fragrant.
Add tomatoes and coconut cream. Stir until combined.
Reduce heat to low and add the chicken back. Simmer for roughly 20 minutes or until chicken is fully cooked and broth has been reduced to at least a half.
When the broth has reduced, add cilantro and stir.
Season with salt and pepper to taste, and adjust accordingly.
Portion accordingly and serve with steamed rice, lemon wedge, and garnish with green onions.
