Mince the garlic cloves, grate the ginger, and chop the onion into small, uniform pieces. Cut the chicken thighs into 1-inch chunks and chop the fresh cilantro—doing all this prep work first ensures smooth cooking without interruptions. Heat 2.5 tablespoons of oil in a large pan or Dutch oven over medium-high heat until shimmering (this takes about 1-2 minutes). Once hot, add the minced garlic, grated ginger, and chopped onion, stirring frequently for about 3 minutes until fragrant and the onion begins to soften. This builds the flavor foundation for the curry.

Add the chicken chunks to the aromatic base from Step 1, stirring occasionally for about 5-7 minutes until the chicken is mostly white on the outside and has begun to brown slightly. The chicken doesn't need to be fully cooked at this stage—we're just developing color and flavor. Sprinkle in the 3.5 tablespoons of curry powder and 1/4 teaspoon of turmeric, stirring constantly for 2 minutes. I always use S&B Oriental Curry Powder for its authentic depth, and blooming the spices in the hot oil and chicken juices releases their essential flavors and prevents a raw, dusty taste.

Pour in the 10 ounces of coconut milk and 1.75 cups of chicken stock, stirring well to combine with the spiced chicken mixture. Bring to a gentle simmer over medium heat, then reduce heat to medium-low and simmer uncovered for about 10 minutes. The chicken will continue cooking gently in the creamy, flavorful liquid and become tender throughout. The liquid will reduce slightly and concentrate the flavors.

Stir in the 3/4 cup of peas and 3/4 teaspoon of salt, cooking for another 2 minutes until the peas are heated through and tender. Taste the curry and adjust seasoning if needed—I like to add a pinch more salt if the flavor feels flat, as it brightens all the spice notes. The curry is now ready to serve.

Pour the hot curry into a serving dish and top generously with the fresh cilantro chopped in Step 1. Serve over steamed rice, noodles, or mashed potatoes, depending on your preference.