This flavorful and spicy curry bursts with spices and coconut milk, giving it a rich, inviting aroma that will have your mouth watering. Serve over rice for a delightful dish!
Heat the vegetable oil in a large pot over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and ginger, cooking for an additional 2 minutes until fragrant.
Add the curry powder and cayenne pepper, cooking for another minute to toast the spices.
Add the chicken thighs, season with salt and pepper, and cook until they are browned, about 5-6 minutes.
Stir in the tomato paste and coconut milk, and bring to a simmer.
Reduce the heat to low, cover, and cook for 20 minutes or until the chicken is cooked through and tender.
Check for seasoning, and adjust salt and pepper if needed.
Serve hot over cooked rice, garnished with fresh cilantro.