Frying pan, Pot (small), Stovetop
Heat a drizzle of oil in a pan over high heat. Add the chicken thighs & brown for 1-2 min on each side.
Peel & finely slice the onion.
Remove the chicken thighs from the pan. Set them aside.
Heat a drizzle of oil in the same pan over medium heat. Add the onion, curry powder, salt & pepper. Cook, stirring for 3 min.
Return the chicken thighs to the pan. Pour in the coconut milk. Add a splash of water (if needed). Season with salt & pepper. Reduce the heat to low, cover & simmer for 10 min.
Cook the rice according to the package instructions.
Fluff the rice. Season the curry with salt, pepper & a drizzle of olive oil. Spoon the rice onto serving plates. Top with the coconut-curry chicken. Garnish with cashews (optional). Enjoy!