This is one of my favorite "soupy" curries. We just made it a few days ago and it's as delicious as ever.
Only takes ~1/2 hour to make.
2.5 lbs of chicken (thighs w/ skin work great)
3 tablespoons coconut oil
1 tablespoon minced garlic
1 tablespoon ginger puree (ginger mashed w/ vinegar)
4 oz chopped onion
1.5 pints (900ml) chicken stock
Fresh chilies (any kind you like)…adjust to you desired heat level
2 tablespoons chopped cilantro
3 fl oz (85ml) full-fat coconut milk (you can use more if you like)
2 teaspoon cumin seeds
4 bay leaves
1 teaspoon paprika
1/ Brown thighs for a few minutes each side in butter. Set aside
2/ In a wok or large soup-pot heat the coconut oil.
Fry spices for 30 secs.
Add garlic & fry for another minute
Add onion & fry for at least another 5 mins (this is the flavor baby!)
3/ Add stock & when simmering add chicken pieces.
Simmer for ~15-20 mins
4/ Add final ingredients (chilies, coconut milk & cilantro) & cook another 10 mins
YUM!! And you have left-overs.