Instructions

1. In a large pot, heat 2 tablespoons of oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
3. Add the chicken thighs to the pot, cooking until browned on all sides, about 6-8 minutes.
4. Sprinkle in the curry powder, ground cumin, and ground turmeric, stirring well to coat the chicken and onion mixture in the spices.
5. Pour in the canned diced tomatoes and coconut milk, then bring the mixture to a simmer. Cover and reduce heat to low, letting it cook for 30 minutes.
6. Meanwhile, rinse the white rice under cold water. In a separate saucepan, bring 2 cups of water to a boil, add the rice, and reduce the heat to low. Cover and simmer for 15 minutes, or until the rice is cooked and the water is absorbed.
7. After 30 minutes, taste the curry and adjust seasoning with salt and black pepper as needed.
8. Serve the chicken curry over the fluffy white rice, garnished with chopped cilantro.