Ingredients:
2 tablespoons oil
1 thinly sliced onion
3 finely chopped garlic cloves
2 tablespoons grated ginger
2 cups coconut milk
1 split vanilla bean
5 cloves
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
Directions:
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.
