1Tbs ground cumin
½ Tbs ground coriander
1 Tbs turmeric powder
1 Tbs paprika
½ tsp ground cinnamon
1 tsp chili powder
8 chicken thighs, skin on
To taste salt and pepper
2 Tbs (30 mL) canola oil
1 yellow onion, finely diced
2 Tbs fresh ginger, peeled and finely chopped
4 cloves garlic, finely chopped
1 cup (250 mL) water
1 can coconut milk, 398 mL
1 can crushed tomatoes, 398 mL
2 bay leaves
½ Granny Smith apple, peeled and finely diced
½ bunch cilantro, stems removed and finely chopped
- Mix together cumin, coriander, turmeric, paprika, cinnamon, and chili powder, set aside.
- Season chicken thighs with salt and pepper, and set aside. Add canola oil to a deep pot and heat until almost smoking. Add chicken thighs, skin-side down. Brown the skin, then flip and sear the other side. Once both sides are browned, remove and set aside.
- To the heated pot, add onion, ginger, and garlic. Sauté for two minutes, until onions become slightly translucent. Reduce heat to medium, and add spice mixture. Stir constantly for about two minutes, until spices are cooked and fragrant.
- Add water to pot to deglaze, making sure to scrape all the bits from the bottom of the pot. Add coconut milk, tomatoes, and bay leaves, and stir to incorporate.
- Add chicken thighs back in, side by side to fit snugly in the pot (try not to stack them if you can avoid it). The chicken should be submerged in the liquid.
- Cover pot with lid and reduce heat to medium-low. Simmer for about 20 minutes to finish cooking the chicken thighs.
- Remove lid and add diced apples. Cook for another 5 minutes to further reduce sauce. Check for seasoning, adding salt and pepper to taste.
- To finish, add chopped, fresh cilantro and serve over steamed rice, or your favourite starch.
Try adding raisins, dried apricots, slivered almonds, or whatever inspires you, to this dish – play around with it to find the flavours you like!