1.5 chicken thighs, cut as preferred
1 onion, sliced thin
12 oz coconut cream
4 tablespoon of Curry
1 teaspoon Garlic powder
1 teaspoon Ginger powder
1 teaspoon Cumin powder
1 teaspoon dry cilantro
Salt and pepper to taste
1 tablespoon of Coconut oil
In a fairly large sauce pan add the coconut oil and onion. Cook till the onion is golden brown.
Add the chicken, stir occasionally, keep a lid on it to keep the moisture in.
When chicken looks cooked, add all the rest of the ingredients.
Simmer on low for about 40 minutes with the lid off.
You will recognize when it is done because the sauce thickens.
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