2 tablespoons oil
1 thinly sliced onion
3 finely chopped garlic cloves
2 tablespoons grated ginger
2 cups coconut milk
1 split vanilla bean
1/2 teaspoon ground turmeric
1 tablespoon curry powder
22 oz. boneless and skinless chicken thighs
2 chopped plum tomatoes
salt and pepper, to taste
Heat oil. Add onion, garlic and ginger. Saute until they start to change color.
Add coconut milk, vanilla bean, cloves, turmeric and curry powder. Add 1 cup water and bring to a boil.
Add chicken pieces. Reduce to a simmer and cook for 20 minutes, until chicken is cooked through.
Add tomato, salt and black pepper to taste. Simmer another 5 minutes.