1/4 cup oil
2 medium onions, thinly sliced
4 large garlic cloves, minced
3 tablespoons very finely chopped or grated fresh ginger (2 inch piece)
1 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon chili powder
2 teaspoons salt
1 cup crushed tomatoes
4 pounds bone-in chicken thighs (about 12 thighs), skin removed & trimmed of fat
2 jalapeno peppers finely chopped (seeds and membranes discarded)
1 can unsweetened coconut milk (shake well before opening)
Lemon wedges (to serve on the side)
Toppings (choose your favorites)
½ cup chopped peanuts
½ cup chopped cilantro
½ cup raisins
Sliced bananas browned in a little butter
Heat oil in a large pot or Dutch oven over medium heat until hot but not smoking. Add onions and cook 5-7 minutes until softened and starting to brown. Add garlic and ginger and stir for 20 seconds. Add dry spices and stir for 20 seconds. Add chopped tomatoes and chicken thighs. Cook, stirring, for 5 minutes to cook spices and flavor the chicken. Add coconut milk and chopped jalapeños. Stir to mix. Bring to a boil, then lower heat, cover, and simmer 30-35 minutes, until chicken is cooked through. Let chicken sit for a few minutes. Excess fat will rise to the surface and you can skim some of it off with a spoon.
Serve in deep bowls with basmati rice, lemon wedges and an assortment of toppings.
Notes and Instructions
This very same dish can be prepared using fish filets. Prepare the base and simmer 20 minutes. Slip fish filets into the pan and nestle into the sauce, and simmer on low heat until done.