Ingredients:

• 1 lb chicken thighs, boneless and skinless
• cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic minced
• 1 tablespoon granulated ginger
• 1 tablespoon ancho chili powder
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon turmeric powder
• 1 teaspoon paprika
• 1 can (14 oz) diced tomatoes
• 1 cup coconut milk
• Salt and pepper to taste
• Fresh cilantro leaves for garnish

Instructions:

1. In a dry skillet, toast the cumin seeds and coriander seeds over medium heat until fragrant, about 2-3 minutes. Transfer to a mortar and pestle or spice grinder and grind them into a fine powder.
2. Heat the vegetable oil in a large skillet or pot over medium heat. Add the chopped onions and cook until they turn translucent, about 5 minutes.
3. Add the minced garlic and grated ginger to the skillet, and cook for another 2 minutes until fragrant.
4. Add the chicken pieces to the skillet and cook until they are browned on all sides, about 5-7 minutes.
5. Sprinkle the ground cumin, coriander, ancho chili powder, turmeric, and paprika over the chicken. Stir well to coat the chicken evenly with the spices.
6. Pour in the diced tomatoes and coconut milk, and stir to combine. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for about 20-25 minutes, or until the chicken is cooked through and tender.
7. Season the curry with salt and pepper to taste. Adjust the seasoning if needed.
8. Serve the Chicken Curry hot, garnished with fresh cilantro leaves. Enjoy with rice or naan bread.