Coconut Chicken Curry

1. 
   
   Trim 6 boneless and skinless chicken thighs of excess fat and cut into 2 cm pieces; transfer to a bowl. Add 1/2 tbsp paprika, 1/4 tsp turmeric and 1 tsp salt, and use your hands to mix well. Let the chicken marinate at room temperature while you prepare the other ingredients, or cover and refrigerate overnight.
2. In a large pot, heat 2 tbsp sunflower oil over medium-high. Stir in 1 finely diced onion, lower the heat to medium-low and cook gently, stirring often to prevent scorching, until tender and translucent, 8 to 10 minutes. 
3. Add 2 minced garlic cloves and continue to cook, stirring often, until most of the water from the onions has been cooked out and a glossy layer of oil has risen to the surface, about 5 minutes more.
4. Add the marinated chicken and stir to release the spices into the onion.
5. Pour in 200 ml coconut milk and bring to a near boil. Let the coconut milk simmer briskly for about 4 minutes to thicken a bit. Lower the heat to medium-low and add 1 tbsp fish sauce. Stir in 160 ml water and bring to a near boil. The broth will thin out as the chicken starts to release its juices.
6. Lower to a gentle simmer and cook, stirring occasionally, until the chicken is tender, 30 to 45 minutes. Droplets of paprika-red oil will rise to the surface. Stir in 1/2 tbsp Madras curry powder and 1/8 tsp cayenne, simmer briefly and remove from the heat.
7. If time permits, let the curry sit for at least 20 minutes before serving. This allows the chicken to soak in more flavors as the curry cools. Bring to a simmer again right before serving and taste, adding more salt or fish sauce if desired. 
8. Serve over rice or noodles (or flatbread) with stir fried spinach, coriander leaves and lime wedges.
9. (Here the original recipe by Desmond Tan in the NYT)
   
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