Chicken curry originated on the Indian subcontinent. Today, it's a common dish there, in Southeast Asia, and in Great Britain. You'll also find it in the Caribbean, where it is usually referred to as curry chicken.
2/3 C. Onion, Chopped
5 Cloves Garlic
2 Tbsp. Ginger, Peeled & Chopped
1 Tbsp. Curry Powder, Mild
1 Tbsp. Cinnamon, Sri Lankan True Ground
3/4 tsp. Red Pepper Chile, Crushed
1/2 C. Fresh Cilantro, Divided
12 Chicken Thighs
2 Tbsp. Vegetable Oil
2 C. Unsweetened Coconut Milk
1 C. Chicken Broth
1/2 tsp. Turmeric, Ground
Freshly Cooked Rice (for serving)
Sea Salt, Fine (to taste)
Blend first six ingredients and a quarter cup cilantro in blender or food processor until it becomes a paste. Stop often to scrape down sides of the bowl. Rub paste over chicken.
Heat vegetable oil in a large, heavy skillet over medium-high heat. Add chicken and brown on all sides, about six minutes. Add coconut milk, broth, and turmeric. Reduce heat, cover, and simmer until chicken is cooked through, turning once, about 30 minutes.
Transfer chicken to plate. Boil liquid in skillet until reduced to "sauce" consistency, about four minutes. Season with salt.
Return chicken to skillet, heat through. Sprinkle with remaining cilantro and serve over rice.