2½ pounds boneless, skinless chicken thighs
1 tablespoon ground paprika
½ teaspoon ground turmeric
2 teaspoons kosher salt
⅓ cup canola oil
2 yellow onions, finely diced
4 garlic cloves, minced
1 (13-ounce) can unsweetened coconut milk
1½ tablespoons fish sauce
1½ teaspoons grated fresh ginger
1 teaspoon Madras curry powder
½ teaspoon ground cayenne
Cooked rice or noodles, for serving
1 lime, cut into wedges, for serving
Step 1
Trim the chicken thighs of excess fat and cut into ½- to 1-inch pieces; transfer to a bowl. Add the paprika, turmeric and salt, and use your hands to mix well. Put the bowl in the refrigerator to allow the chicken to marinate while you prepare the other ingredients.
Step 2
In a large pot, heat the oil over medium-high. Stir in the onions, lower the heat to medium-low and cook gently, stirring often to prevent scorching, until tender and translucent, 8 to 10 minutes. Add the garlic and continue to cook, stirring often, 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.
Step 3
Add the marinated chicken and stir to release the spices into the onion. Pour in the coconut milk and bring to a near boil. Let the coconut milk simmer briskly for about 4 minutes to thicken a bit. Lower the heat to medium-low and add the fish sauce and ginger. Stir in 1½ cups water and bring to a near boil. The broth will thin out as the chicken starts to release its juices.
Step 4
Lower to a gentle simmer and cook, stirring occasionally, for an hour. Droplets of paprika-red oil will rise to the surface. Stir in the curry powder and cayenne, simmer briefly and remove from the heat.
Step 5
Serve over rice or noodles, with lime wedges on the side.