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Season the chicken thighs with salt and black pepper on both sides.
Heat a tablespoon of oil in a large skillet over medium-high heat. Sear the chicken until golden brown on both sides (about 3–4 minutes per side). Remove and set aside.
In the same pan, add the chopped onion and sauté until soft and golden.
Stir in the minced garlic and diced tomato, cooking for 2–3 minutes until slightly broken down.
Add the grated tomatoes, cayenne pepper, and curry powder. Stir well and let simmer for 5 minutes.
Return the chicken to the pan, reduce heat, and cover. Let it simmer gently for 15 minutes, allowing the chicken to absorb the flavors.
Stir in the cream and simmer uncovered for another 5 minutes until the sauce thickens slightly.
Garnish with fresh parsley before serving.
Serving and storage tips:
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