1Each chicken thigh ,slice into some larger chunks.
2Then put in a bowl with the chilli powder,ginger, garlic, half the coriander, lime juice and 1 tbsp of the oil.
3Stir well, then cover it and leave in the fridge to marinate until ready to cook.
4For the best flavour, do this in the morning or, better still, the night before.
5Peel and quarter the onions, then very finely chop them in a food processor; for a curry you want the onion really fine.
6Heat the remaining oil in a wok or large frying pan, then add the onion and stir-fry for about 8 mins until soft. Stir in the turmeric and cook for 1 min more, stirring well.
7Tip in the chicken mixture with the marinade and cook over a high heat until the chicken changes it's color.
8Pour in the coconut milk, add the chilli and stock, then cover and simmer for 20 mins until the chicken is tender.
9Stir in the remaining coriander, then serve with rice.