This one-pot Thai chicken curry tastes amazing and is easy to prepare thanks to a great time-saving tip: not to make the chicken brown. After chopping onions and making a simple sauce with spices, curry paste, tomatoes, and coconut milk place the chicken in a pot and transfer it to the oven.  Sauces are common, so making rice or some other type of flatbread is important.


1 tablespoon olive oil
1 onion, chopped
kosher salt
8 bone in the middle, skin-on chicken thighs or drums, or a combination of both
2 tablespoons turmeric
2 teaspoons curry powder
1 to 3 tablespoons Thai curry paste
3 to 4 plum tomatoes, chopped
1 can unsweetened coconut milk
1 tablespoon fish sauce
2 tablespoons brown sugar
1/2 cup cilantro, almost chopped, or more or less to taste
 3 to 5 ounces of spinach, optional
Cooked Jasmine or Basmati rice (any rice you like)