2 garlic cloves, pressed in garlic press or very finely minced
1/2 cup Greek yogurt (full-fat if possible)
1/2 teaspoon ground turmeric
1 teaspoon curry powder (whichever is your favorite; mine is the vindaloo curry powder blend from Whole Foods Market)
2 tablespoons fish sauce
1 1/2 pounds chicken thighs, boneless and skinless
2 tablespoons canola/vegetable oil, divided
1 onion, finely diced
2 roma tomatoes, finely diced
2 tablespoons pre-made Thai curry paste (red or green; I use curry paste from Thai Kitchen, easy to find in most grocery stores)
1/4 teaspoon cardamom
1 cinnamon stick
2 bay leaves
1/2 cup French fried onions
2 cups jasmine rice
2 1/2 cups chicken stock
Fresh herbs (preferably cilantro; I had fresh parsley on hand)
Sweet chili sauce
French fried onions
Mix together the ingredients for marinade (except chicken) and whisk until smooth. Add the chicken thighs, cover completely with the marinade and let sit in the fridge two hours.
After two hours, heat up one tablespoon of oil in a large Dutch oven on medium-high heat. Add half the chicken and brown on both sides, about 3-4 minutes per side. Remove the chicken from the pan when browned and reserve on a plate. Repeat with the remaining half of chicken. Note: the chicken does not need to be completely cooked through at this point. Do not throw away the marinade as this will be used in step 4.
Add the onion and tomato to the pan and cook until the onion and softened and the liquid has evaporated, about 3-5 minutes.
Add the curry paste, ground cardamom, cinnamon stick, bay leaves, French fried onions, jasmine rice and chicken stock to the Dutch oven. Bring to a simmer and add the chicken.
Cover the pot and simmer on low until the rice is cooked through, 20-25 minutes.
Remove the chicken and reserve on a plate. Remove and discard the cinnamon stick and bay leaves. Fluff the rice with a fork.
To serve, make a bed of rice and place the chicken on top. Serve with fresh herbs, chili sauce and French fried onions as desired.