3 chicken tighs
3 cloves garlic, ground
2 cm ginger, ground
3/4 teaspoon salt
3 tablespoons veg oil
1 hot pepper, chopped
1/2 medium onion, sliced
1 tablespoon curry powder
3 tablespoons water
1 cup coconut milk
1 small tomato, chopped
In a big bowl, combine ground garlic, ginger and salt. Add chicken tighs and rub thoroughly with the ginger garlic mix. Set aside to marinate.
Heat the vegetable oil on a medium high heat. Add onion and hot pepper. Reduce to low and cook until fragrant. Add the curry powder and cook on low stirring constantly. When it becomes dark and clump add water. Stir until the liquid cook off and a thick base appears.
Turn the heat to the high and add seasoned chicken. Mix it well with the curry paste.
After the tighs are well covered with the paste and there is no any liquid in the pot pour coconut milk into the chicken and stir well. Bring to a boil, cover the pot and let it simmer for about 20-30 minutes.
Then open the lid, add tomato and cook until obtain desired thickness of the gravy.
Let it rest before serve. Enjoy!