Aromatic Coconut Chicken Curry

1. Trim and Marinate Chicken

Start by trimming and cutting the chicken thighs into bite-sized pieces. In a large bowl, toss the chicken with ground paprika, ground turmeric, and 2 teaspoons of kosher salt until the pieces are evenly coated. Let the chicken marinate at room temperature while you prepare the other ingredients. If you have more time, marinate it overnight in the refrigerator for deeper flavor infusion.

2. Cook Onions and Garlic

Heat the canola oil in a large pot over medium heat. Add the finely diced yellow onions and cook them for about 8-10 minutes, stirring occasionally, until they are tender and translucent. Add the minced garlic and cook for another 5 minutes, allowing its aroma to meld with the onions.

3. Add Chicken and Coconut Milk

Add the marinated chicken to the pot. Stir it well to combine with the onion and garlic mixture, and then pour in the unsweetened coconut milk. Bring the mixture to a near boil, which should take about 4 minutes.

4. Simmer Chicken

Stir in the fish sauce, then add enough water to just cover the chicken. Bring the mixture back to a near boil, then reduce the heat to a gentle simmer. Let it cook slowly for 30-45 minutes, stirring occasionally, until the chicken is tender and droplets of paprika-red oil rise to the surface.

5. Add Spices

Once the chicken is tender, stir in the Madras curry powder and ground cayenne. Let the curry simmer briefly to let the spices integrate fully into the sauce. Taste and adjust the seasoning with additional salt or fish sauce if needed.

6. Serve

Let the curry sit for at least 20 minutes off the heat to deepen its flavors. When you're ready to serve, re-simmer the curry briefly to warm it through. Serve the aromatic coconut chicken curry over cooked rice or noodles, garnished with fresh cilantro sprigs. Offer lime or lemon wedges on the side for a bright, tangy contrast.