- 12 chicken thighs, choose skinless and boneless;
- 2-3 tbsp oil;
- 1 large onion, chopped;
- 1 cinnamon stick, if you do not have cinnamon sticks you can use 1 teaspoon of cinnamon powder;
- 2 garlic cloves;
- 2-3 can of coconut milk;
- 1 1/2 tsp curry powder;
- 2-3 tsp tomato paste;
- salt and pepper to taste.
Heat oil in a frying pan and fry a cinnamon stick and chopped onion stirring occasionally until golden. If you plan to use powdered cinnamon add it later with curry powder or it will get burned.
Stir in crushed cloves, then add chicken thighs.
Fry the chicken thighs from both sides until golden, then pour coconut milk.
Add ginger, curry powder and tomato paste.
Cook until meat is tender, for about 20 minutes.
Season with salt and pepper.
You can serve this dish with rice, potatoes or pasta.