Servings: Serves 4

1 pound boneless, skinless chicken thighs 1 pound boneless, skinless chicken thighs
1/2 onion ½ onion
3 tablespoons olive oil 3 tablespoons olive oil
1 lemon 1 lemon
1/4 teaspoon coriander seeds ¼ teaspoon coriander seeds
2 cloves garlic, minced 2 cloves garlic, minced
1 tablespoon curry powder 1 tablespoon curry powder
Fresh oregano Fresh oregano
1/4 teaspoon paprika ¼ teaspoon paprika
1/2 teaspoon ground cumin ½ teaspoon ground cumin
Salt and pepper Salt and pepper
Vegetable oil for frying Vegetable oil for frying

Cut chicken thighs into bite-sized chunks and slice the onion into thin rings.
Make a paste by combining olive oil with 1 ½ tablespoons lemon juice, coriander seeds, garlic, curry powder, a sprig of oregano, paprika, cumin and a teaspoon salt in a spice grinder or blender. Give it a whirl, then grind in copious amounts of black pepper.
Put onions and chicken into a plastic bag, pour in marinade and squish it all around so onions and chicken are thoroughly coated. Marinate in refrigerator for at least 4 hours or overnight.
Sprinkle with more salt and pepper. Slick a heavy pan or wok with 2 tablespoons vegetable oil, and cook onions and chicken for about 5 minutes, tossing every minute or so. It will splutter a bit, and it will smell so delicious you'll be snatching pieces from the pan.
Serve over white rice. If you like, top with a righteous red hot sauce, or sauce made from equal parts mayonnaise and Greek yogurt, and seasoned with sugar, salt, pepper and a splash of vinegar.