2 jalapeno peppers (seeds and membranes discarded), finely chopped
1 can unsweetened coconut milk (shake well before opening)
Lemon wedges (to serve on the side)
Toppings (choose your favorites)
1/2 cup chopped peanuts
1/2 cup chopped cilantro
1/2 cup raisins
Sliced bananas browned in a little butter
Heat oil in a large pot or dutch oven over medium heat until hot but not smoking. Add onions and cook 5-7 minutes until softened and starting to brown. Add garlic and ginger and stir for 20 seconds. Add dry spices and stir for 20 seconds. Add chopped tomatoes and chicken thighs. Cook, stirring, for 5 minutes to cook spices and flavor the chicken. Add coconut milk and chopped jalapeños. Stir to mix. Bring to a boil, then lower heat, cover, and simmer 30-35 minutes, until chicken is cooked through. Let chicken sit for a few minutes. Excess fat will rise to the surface and you can skim some of it off with a spoon.
Serve in deep bowls with basmati rice, lemon wedges and an assortment of toppings. Enjoy!