Boneless chicken thighs 4
Potatoes (medium size) 4
Onions 2
Tomatoes 3
Ginger 1 big piece
Chopped garlic 1 teaspoon
Spices (1 bay leaf, ½ teaspoon cumin, ½ ground nutmeg, white pepper)
Curry 1-2 teaspoon (powder)/ 1-2 Tablespoon (paste)
Honey 1 Tablespoon
Sea salt 2 teaspoon
Water 1-2 cups 

  1. Rinse chicken thighs, remove bone and cut into large pieces keeping skin. Season with sea salt and black pepper. May prepare chicken thighs the evening before and keep inside refrigeration, but should keep them in room temperature at least one hour before cooking.
  2. Peel potatoes and cut into pieces. Cut onions into thin slices. Peel tomatoes and cut into pieces. Cut ginger into small chunks.
  3. Heat oil and fry chicken thighs until slightly golden brown on both sides.
  4. Heat oil and stir fry garlic. Add onion and chicken wings. Stir fry until golden brown.
  5. Heat pot and warm spices until fragrant. Add oil and onion with little salt and simmer until tender and slightly caramelized. Add chopped garlic, ginger chunks, potatoes and turn to high medium heat and fry for 5 minutes. Add curry paste (or powder) and mix well.
  6. Add chicken and fry for another 2 minutes.
  7. Add water to cover chicken mixture. Cover and boil. Turn to medium low heat and simmer for 10 minutes.
  8. Add tomatoes and allow it to boil. Then add honey and taste. For those who love spicy dishes, chili may be added. Simmer for another 10 minutes. Taste and may add salt.