- 2 lbs. bone-in organic chicken thighs, skin removed (you can substitute an equal amount of your favorite meat or protein)
- 2 medium size sweet Vidalia onions, chopped in large chunks
- 8 Thai green chilis (adjust up or down according to your spice tolerance), slit open
- 1.5 tbsp. ginger/garlic paste (see instructions below)
- 2 tbsp whole dhanya (coriander) seeds
- 1 tsp. turmeric powder
- 1.5 cups of fresh coconut milk or 1 can (about 13.5 oz.)
- 1.5 cups plain white yogurt
- 1/2 cup freshly chopped cilantro
Ginger/Garlic paste: combine equal amounts of fresh raw garlic cloves and fresh ginger and grind to a fine paste.
- Add oil (I use olive oil or canola oil, but any vegetable oil will do), to a Dutch oven, and heat over medium heat.
- Add chopped onions, slit green chilis and coriander seeds. Sauté until onions turn translucent.
- Remove this sautéed mixture and place it in a food processor. Blend it into a thin paste. Add a little water if needed.
- Prepare ginger/garlic paste
- Add 2 tbsp oil to same Dutch oven (no need to clean it)
- Add ginger/garlic paste. Sauté for 3-5 minutes, being careful not to burn it. (It burns easily)
- Add the ground onion/chili mixture from the food processor jar. Fry for another 3-5 minutes oil comes up.
- Add the turmeric powder
- Blend the yogurt and coconut milk in the same food processor jar you used previously.
- Place your washed and skinned chicken thighs in the Dutch oven.
- Pour the yogurt/coconut milk mixture over the chicken thighs
- Add salt to taste.
- Cook over medium low heat at a simmer for 30 minutes with the lid on.
- Turn off heat. Remove lid and sprinkle chopped cilantro over the dish.
Serve hot with a side of rice, naan, or dosa.