- ½ lbs. chicken thighs (skinless, boneless)
- 1 tbsp paprika
- ½ tsp. turmeric
- 2 tsp. salt
- ⅓ cup canola oil
- 3 cups yellow onion finely diced
- 2 tbsp minced garlic
- 1 (13½-ounce) can unsweetened coconut milk
- 1½ tbsp fish sauce
- 1½ cups water
- 1 tsp. curry powder
- ½ tsp. cayenne
- ½ cup cilantro sprigs for garnish
- 1 lime or lemon cut into wedges for garnish
- Trim the chicken thighs of excess fat and cut into ½- to 1-inch pieces.
Transfer to a bowl and use your hands to mix with the paprika, turmeric, and salt.
Let the chicken marinate at room temperature while you prepare the other ingredients, or refrigerate it overnight.
- In a 6-quart pot, heat the oil over medium-high heat. Stir in the onions, decrease the heat to medium-low and cook gently, stirring often to prevent scorching, for 10 minutes.
- Add the garlic and continue to cook until most of the water from the onions has been cooked out and a glossy layer of oil has risen to the surface, about 5 minutes more.
- Add the chicken and stir to release the spices into the onions. Pour in the coconut milk, increase the heat, and bring to a near boil. Let the coconut milk simmer briskly for about 4 minutes to thicken a bit. Decrease the heat to medium-low and add the fish sauce. Stir in the water and bring the pot back to a near boil. The broth will thin out as the chicken starts to release its juices.
- Lower to a gentle simmer and cook, stirring occasionally, until the chicken is tender, 50 to 55 minutes. Droplets of paprika-red oil will rise to the surface. Stir in the curry powder and cayenne, simmer briefly, and remove from the heat.
- If time permits, let the curry sit for at least 20 minutes before serving. This allows the chicken to soak in more flavour as the curry cools. Bring to a simmer before serving and taste, adding more salt or fish sauce Serve with on rice noodles, fragrant rice or buttery naan.
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