2 lb. chicken thighs 1/3 c. oil 1 large red onion, chopped 4-5 cloves garlic, chopped 1 T. grated fresh ginger 2 tsp. ground cumin 2 tsp. ground coriander 1 tsp. ground turmeric 1/2 tsp. chili powder 14 oz. can chopped tomatoes 1 green capsicum, seeded and diced 1-2 small green chilies, seeded and chopped 4 T. chopped fresh coriander
1. Coarsely chop chicken. 2. Heat a large wok over high heat, add the oil and swirl to coat the sides. Add the onion and stir fry over medium heat for 5 minutes, or until softened but not browned. Add the garlic and ginger and stir fry for 3 more minutes. 3. Add the spices, 1 tsp. salt, and 1/4 cup water. Increase the heat to high and stir fry for 2 minutes, or until the mixture has thickened. 4. Add the tomato and 1 cup water and cook, stirring often, for a further 10 minutes, or until the mixture is thick and pulpy and the oil comes to the surface. 5. Add the chicken to the pan, reduce the heat and simmer, stirring often, for 15 minutes. Add the capsicum and chili and simmer for 25 minutes, or until the chicken is tender. Add a little water if the mixture is too thick. Stir in the coriander and garnish with the spring onion.
Being a carb lover, I added chopped yams and potatoes and served it over rice.