Step 1

Peel and roughly chop the onions.

Step 2

Heat the oil in a large pan or skillet (you can use a wok), then fry the onions over medium-high heat until soft and starting to color at the edges. Around 10 minutes.

Step 3

Pour the onions and the oil into a blender or food processor. Add the garlic, ginger, crushed tomatoes, and water— blitz to a puree.

Step 4

Start by making the spice blend - Mix all the spices in a small bowl and set to one side.

Step 5

Peel and roughly chop the onion and cut the chicken thighs into bite-sized chunks.

Step 6

In the same pan, you cooked the onion base in, heat the oil until shimmering. Fry the chicken for 5 minutes, then add in the chopped onions and cook for 2 minutes.

Step 7

Add the remaining oil, grated ginger, and sprinkle over the spice blend, cook for 2 minutes.

Step 8

Add the curry base, bring to a simmer and cook for 15 minutes over medium-low heat.

Step 9

Bring the curry to a boil and cook over high heat, frequently stirring, until the sauce starts to separate roughly 7-10 minutes.

Step 10

Once cooked, finish the dish with chopped fresh green chilis and plenty of cilantro.