• 1.1 kgboneless skinless chicken thighs
• 2 tsppaprika
• 1 tspground turmeric
• 2 tspsalt
• 80 mlcanola oil
• 450 gyellow onions, finely diced
• 2 tbspminced garlic
• 400 mlunsweetened coconut milk
• 1.5 tbspfish sauce
• 350 mlwater
• 1 tspMadras curry powder
• 0.5 tspcayenne pepper
• 1 bunchfresh cilantro, to serve
• 1 piecelime or lemon, cut into wedges

Method

1. 1Trim the chicken and cut it into 1-inch pieces. Toss with the paprika, turmeric, and salt, then leave to marinate while preparing the remaining ingredients.
2. 2Heat the oil in a large Dutch oven. Add the onions, lower the heat to medium-low, and cook for about 10 minutes, stirring often.
3. 3Add the garlic and cook for about 5 minutes, until the onion moisture has evaporated and a thin layer of oil appears.
4. 4Add the chicken and stir well. Pour in the coconut milk, increase the heat, and simmer briskly for 4 minutes to thicken the sauce.
5. 5Lower the heat, add the fish sauce and then the water. Bring almost to a boil before returning to a gentle simmer.
6. 6Simmer for 50 to 55 minutes, stirring occasionally, until the chicken is very tender.
7. 7Add the Madras curry powder and cayenne, simmer briefly, then remove from the heat.
8. 8If possible, rest for 20 minutes. Reheat gently, adjust the seasoning, and serve with cilantro and lime or lemon wedges.