How to make curry chicken thighs and rice
Buy only this curry powder, Indian style .
Wash all ingredients and cut into pieces for later use. Chicken thighs bonelessly cut into pieces 2 tbsp of wine and a little salt marinate for 15-30 minutes. Add 2 large slices of ginger and onion into the frying pan and stir fry the chicken thighs.
Stir-fry until browned, serve and reserve
Pour in the vegetable pieces and stir-fry to break, some salt.
Add boiling water, salt and curry powder and let it simmer on medium heat for 10-15 minutes, (add more if you like thick curry powder and a little less if you like only soup shape).
Almost to your desired curry state, add the chicken thigh pieces and toss well to coat and continue to simmer on medium-low heat for 15 minutes.
Call it a day. Get a bowl of rice and go-